light and simple
Chop some red chilli - about a quarter. (I usually stick my hand in a sandwich bag, cut the stalk off, cut in half lengthways, scrape the seeds out and then use a rocker-chopper (mezzaluna) to chop without getting covered)
(If you don't want it hot, see below for an alternative)
(If you don't want it hot, see below for an alternative)
Add 2-3 tablespoons of wine vinegar (red or white), about a teaspoon of white sugar and a grind of black pepper. Add more sugar and pepper to taste (or fish some pieces of chilli out if it's getting a bit strong!) after it has stood for about 10-20 minutes.
Peel one or two carrots and then use a potato peeler to cut lengthways into ribbons. Add to the dressing.
Then cut a cucumber in half and slice it lengthways using the potato peeler (up to you if you cut the half in half and scoop out the wet seeds with a teaspoon)
The carrot can be left to soak in it for a little while, but the cucumber (especially if you leave the seeds in) is best going in just before serving.
(I was asked on Twitter after posting this if there was a more child-friendly version. I suggested red pepper instead of the chilli, either chopped up, or long thin ribbons along a cut edge. I have made this without the chillies or sugar, and adding fresh basil leaves)
(I was asked on Twitter after posting this if there was a more child-friendly version. I suggested red pepper instead of the chilli, either chopped up, or long thin ribbons along a cut edge. I have made this without the chillies or sugar, and adding fresh basil leaves)
Nice with salmon, grilled chicken or burgers
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