Cucumber ribbon salad with olive and caper dressing

Ingredients

2 red capsicums, roasted
1 tablespoon black olives, pitted
2 tablespoons capers in brine, washed and drained
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ lemon (juice only)
2 tablespoons fresh parsley, chopped
½ cucumber, cut into ribbons with a vegetable peeler

Place all the ingredients except the cucumber in a food processor and pulse until smooth. Place the cucumber ribbons into a bowl and drizzle over the dressing. Toss and serve.

Recipe courtesy of Jonathon Trewartha

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