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Bocconcini with cucumber juice dressing

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.

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Kung pao chicken

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Chicken schnitzel with sheet potatoes

Winey oregano-and-lemon lamb chops

Asian carrot juice dipping sauce with crispy tofu

Marsala mushroom steak

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

Banger, onion and leek roast

Steak salad with torn figs

Trout buddha bowl and butter-bean dressing

Brown rice nasi goreng

Tamarind chicken cabbage wraps with pistachio pesto

Lemon-cream trout and rainbow carrot spaghetti

Bocconcini with cucumber juice dressing

Bocconcini with cucumber juice dressing

Ingredients

Method