Jamie Oliver

Balsamic-dressed cucumber with olives

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Balsamic-dressed cucumber with olives

Serves 6
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    106
    5%
  • Fat
    8.8g
    13%
  • Saturates
    1.2g
    6%
  • Protein
    1.4g
    3%
  • Carbs
    3.9g
    2%
  • Sugar
    3.6g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

The Kitchen Garden Project
Recipe From

The Kitchen Garden Project

Nutrition per serving
  • Calories
    106
    5%
  • Fat
    8.8g
    13%
  • Saturates
    1.2g
    6%
  • Protein
    1.4g
    3%
  • Carbs
    3.9g
    2%
  • Sugar
    3.6g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 2 cucumbers
  • 10 black olives , stone in
  • 2 tablespoons balsamic vinegar
  • 3 spring onions
  • extra virgin olive oil
  • ½ a lemon
  • freshly ground black pepper
  • 5 or 6 sprigs of fresh mint
  • optional:
  • ½ a fresh red chilli
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Method

1. Run a fork down the length of the cucumber until it’s stripy all over.

2. On a chopping board, use a knife to chop off the ends.

3. Carefully cut them in half across the middle, then in half lengthways.

4. Use a teaspoon to gently scoop out and discard the seeds.

5. Chop the cucumber up into 1cm chunks and place in a mixing bowl.

6. Place the olives on a chopping board, squash them with the heel of your hand, pull out and discard the stones, then roughly chop them and add them to the bowl.

7. Trim and finely slice the spring onions and add them to the bowl.

8. Add the balsamic vinegar and 4 tablespoons of extra virgin olive oil.

9. Squeeze in the juice of ½ a lemon, using your fingers to catch any pips.

10. Sprinkle over a pinch of black pepper.

11. Pick and tear over the mint leaves, toss everything together, then serve.

Tip

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