Use this fresh tasting salsa on grilled meat, fish or halloumi, on top of your nachos or in burritos! Or as we have pictured for a cheeky snack!
Place the diced cucumber in a colander over the sink and sprinkle with some salt (table salt is fine). Set aside for 10 minutes whilst you prepare the rest of the ingredients.
Rinse the cucumber and pat dry with kitchen paper. Combine all the ingredients in a bowl and season with some black pepper. Serve on toasts or in little gem leaves.
Keep covered in the fridge but best eaten within 24 hours.
1/2 cucumber, diced
½ small red onion, finely sliced
150g cherries, stoned and chopped
100g fennel, chopped
1 green chilli, deseeded and diced
15g coriander, chopped
15g parsley, chopped
10g mint chopped
finely grated zest and juice 1 lime toasts or little gem leaves to serve
Sunny Side Up,
20 St Thomas Street,
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