- 2 cucumbers, ends trimmed
- 1 large fennel bulb
- 1½ tbsp white-wine vinegar
- ½ tbsp caster sugar
- salt and freshly ground black pepper
- 100g feta cheese
- small handful Italian parsley, chopped
- Slice the cucumbers in half lengthways and use a teaspoon to scrape out and discard the seeds. Use a vegetable peeler to slice the cucumber into thin ribbons. Put them in a serving bowl.
- Slice off and put aside any fronds from the fennel bulb. Now, halve the fennel and cut out and discard the hard, central core. Slice fennel as thinly as possible and add to cucumber.
- In a small bowl, mix together the vinegar, sugar and plenty of seasoning. Add to the vegetable mixture and toss well.
- Crumble in the feta and parsley, and then toss again lightly. Garnish with reserved fennel fronds, if there were any, and serve.
EACH SERVING 260kJ, 4g fat (2g saturated), 4g carbohydrate (4g total sugars).
Get Ahead: Up to 3 hours ahead, make the salad up to step 3. Give a final toss, complete and serve.
And to Drink? Wine expert Richard Ehrlich’s choice to go with our summery menu: ‘The creamy tart calls for a bright acidity, while its punchy smoked salmon needs a fair whack of berry.’ We suggest the AA Badenhorst Family Wines Secateurs Rosé 2011 (R37) – a zesty, easy-drinking blend of Cinsaut, Shiraz and Grenache with touches of red cherry, rose petals and lime.