Name: Cucumber Salad with Mint, Aioli and Almonds
Total time: 10 min
Yield: 2 servings
Cuisine: Australian
Ingredients: 1 egg yolk; 1 tsp Dijon mustard; 1 tbsp olive oil; Juice of 1/2 lemon; Salt; Pepper; 1 bunch of mint leaves (finely sliced); 3 Lebanese cucumbers (cut diagonally); Parsley sprigs; Extra virgin olive oil; 1 red chilli (finely sliced); 20 g almonds

Cucumber Salad with Mint, Aioli and Almonds

Serves 2

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Method

1
In a medium-sized bowl, whisk together egg yolk, Dijon and lemon. Gradually pour the olive oil into the bowl, whisking to emulsify the ingredients.
2
Add the mint and an extra dash of lemon juice, season with salt and pepper and set aside.
3
Place the cucumbers into a separate bowl along with the parsley.
4
Add a spoonful of aioli with a dash of extra virgin olive oil and season. Mix the ingredients in the bowl so the aioli lightly covers the cucumbers.
5
Place the cucumbers onto a plate and sprinkle almonds on top.

...And that's it, enjoy!

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Ingredients

Aioli
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt
- Pepper
- 1 bunch of mint leaves (finely sliced)
Cucumber Salad
- 3 Lebanese cucumbers (cut diagonally)
- Parsley sprigs
- Extra virgin olive oil
- 1 red chilli (finely sliced)
- 20 g almonds