Home
Recipes
lemon

Fish-and-calamari burger with home-made tartare sauce

Burger recipes

Fish-and-calamari burger with home-made tartare sauce

25 minutes

Lynette's tofu

Asian recipes

Lynette’s tofu “halloumi”

10 minutes

Pickled fish

Easter recipes

Pickled fish

Tomato caponata pasta

Brinjal recipes

Tomato caponata pasta

15 minutes

Tuna-and-bean salad

Beans recipes

Tuna-and-bean salad

Toasted tuna mayo

Canned food

Toasted tuna mayo

4 minutes

Winey oregano-and-lemon lamb chops

Braai recipes

Winey oregano-and-lemon lamb chops

20 minutes

Turmeric-and-coconut cabbage

Cabbage recipes

Turmeric-and-coconut cabbage

Trout buddha bowl and butter-bean dressing

Asian recipes

Trout buddha bowl and butter-bean dressing

5 minutes

Crunchy vegetable salad with crumbled crispy bacon

Bacon recipes

Crunchy vegetable salad with crumbled crispy bacon

30 minutes

Lemon-cream trout and rainbow carrot spaghetti

Carrot recipes

Lemon-cream trout and rainbow carrot spaghetti

10 minutes

Bocconcini with cucumber juice dressing

Cheese recipes

Bocconcini with cucumber juice dressing

Load more

Bocconcini with cucumber juice dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

For the cucumber juice dressing:

1 Mediterranean cucumber
30 g parsley
1 lemon, juiced
Maldon salt, a pinch
300 g bocconcini, torn
150 g green tomatoes, halved
4 T olive oil
1⁄4 cup Woolworths double-cream yoghurt
Ciabatta, for serving
Sea salt and freshly ground pepper, to taste

Method

To make the cucumber dressing, liquidise the cucumber, parsley, lemon juice and salt.
Place the bocconcini on a plate with the tomatoes, drizzle with olive oil and generously spoon over the dressing. Top with a little yoghurt.
Serve with ciabatta and season to taste.

Cook’s note: You can also use the dressing as a sauce for fish.

Discover more salad recipes here.