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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Louise FitzRoy | From Paddock to Plate founder

Did you catch From Paddock to Plate Founder & Director, Louise FitzRoy, talking all things food and farming education on the Education Review AU? Take a listenhere to learn about how the national From Paddock to Plate Schools Program is bringing critical Agrifood education into many high school subjects, even English and Geography! http://www.frompaddocktoplate.com.au https://m.soundcloud.com/educationreview/louise-fitzroy-from-paddock-to-plate-founder

2 days ago

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