This crunchy fresh apple & cucumber salad features heirloom ‘Huon Crab’ apple from Brady’s Lookout Cider, veg from Hmong, and vinegar from Bobbing For Apples.
Serves: two as a side
Prep time: 15 minutes
Ingredients
- 1 small cucumber
- 1 Huon Crab apple
- 1 long green chilli
- 1 cheek from a red capsicum
- ¼ red onion
- 12 mint leaves
- 12 flat-leaf parsley leaves
- 3 tbsp EV olive oil
- 3 tbsp apple cider vinegar
- Flaked sea salt
Method
- Halve and deseed the cucumber and julienne
- Cut the cheeks from the apple and finely julienne
- Finely slice the chilli, onion and capsicum.
- Julienne the mint and parsley.
- In your serving bowl, put the cucumber in first and press it into a flattish pile.
- Add the sliced chilli next, sprinkle over 1 tbsp each of oil and vinegar, and a little salt
- Next add the onion, capsicum and julienned herbs.
- Add the apple and julienned mint on top. Season with the remaining oil and vinegar and a touch more salt flakes.
