Tangy Cucumber Salad

I find it really hard to get my children to eat salads – they’re fine with salad vegetables on their own, but combine or dress them and then they’re not keen. Since Big S loves both cucumber and anything with a bit of zing, I thought we’d try a basic marinated cucumber salad. It worked pretty well – maybe this could be the start of her loving salads too?

Tangy Cucumber Salad (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)

serves 4 as a side

• 1 cucumber, halved and deseeded with a spoon.
• 1/4 cup wine vinegar
• 3 tsps caster sugar
• 1/2 tsp salt
• 2 tbsps cold water
• pepper
• bunch of chives (or other herb)

– Slice the cucumber into even semi-circles

– In a large bowl mix together the vinegar, water, sugar and salt until the sugar has dissolved

– Thoroughly toss the the cucumber in the vinegar marinade.

– Season with pepper and scatter over the herbs.

– Leave to marinate for at least an hour before eating.