4

Cucumber, olive and

roasted-onion salad

SERVES 6 // PREP TIME 10 MINS // COOK 25 MINS (PLUS PICKLING, COOLING)

“Cold salty cucumber just makes us happy,” says Whiteman.
“This salad came about because we wanted all our favourite
things in one bowl – sweet roasted onions, briny olives and
refreshing cucumber. We work in a hot tin shed surrounded by
wood fire so we love the fresh cooling efect of this tasty salad.”

2 Lebanese cucumbers,

chopped into 2cm-3cm

chunks

1 tsp caster sugar

1 garlic clove, crushed

5 salad onions, green

tops thinly sliced

and reserved

2 tbsp extra-virgin olive oil

¼ cup (40gm) black olives,

coarsely chopped

½ cup watercress leaves

½ cup mint leaves, torn

2 oregano sprigs, coarsely

chopped

Juice of ½ lemon

½ tsp honey

1 Combine cucumber with

sugar, garlic and 1 tsp sea

salt in a bowl and leave to

pickle for at least 1 hour or

refrigerate to pickle overnight.

2 Preheat oven to 200°C.

Toss onion bulbs with half

the olive oil, transfer to an

oven tray lined with baking

paper and roast, turning

occasionally, until softened

and starting to caramelise

(25-30 minutes). Cool, then

quarter onions lengthways.

3 Drain cucumber, combine

with onions, olives, watercress,

mint, oregano and onion tops.

Dress with lemon juice, honey

and remaining olive oil. Season

with cracked black pepper –

the cucumber and olives are

already salty – and serve.➤