- 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
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.