The tangy dressing, crisp, crunchy cucumber and buttery pine nuts are a winning combination in this salad. It’s a great addition to any meal whether it’s fish, chicken a bbq or a vegetarian spread.

The dressing is salty and creamy and it’s so perfect against that cool cucumber. The chilli flakes liven everything up but you could give them a miss or just add a pinch if you’re not a fan of their heat.

I love this as a side or just as a savoury snack. It’s such a simple recipe and the dressing is full of good fit your gut probiotics thanks to the kefir and blue cheese. If you can’t find kefir buttermilk or yoghurt, thinned to make it a kefir consistency, will work.

Serves 2-4 (2 would make it 1/3 of your plate! 4 if it’s part of a spread)

Ingredients

1 continental cucumber

1/2 cup parsley leaves

1.5 Tbs toasted pine nuts

1/2 tsp chilli flakes

Dressing

1 Tbs blue cheese

1/3 cup kefir

Directions

1/4 the cucumber lengthways, then cut into chunks.

Make the dressing: place the blue cheese in a small bowl and melt over a pot of water or in short 10 second bursts in the microwave. Once melted add the kefir and whisk until you have a smooth sauce.

Toss with cucumber the other ingredients and then pour over the dressing and toss again. Taste and add salt if you need to, the cheese will be very salty though so do taste first.

Done!

HH. x