Chopped Greek salad cucumber boats

SERVES 8 AS A SALAD

BOATS

4 cucumbers

DRESSING

1 tsp Dijon mustard

1 tsp honey

1 tsp dried oregano

¼ tsp garlic powder

¼ tsp onion powder

2 tbsp red wine vinegar

¼ cup extra virgin olive oil Salt and pepper, to taste

FILLING

2 romaine hearts, chopped

1 cup red and yellow

capsicums, chopped

1 cup cherry tomatoes,

chopped

1 cup cucumbers, chopped

½ cup chopped Kalamata olives ½ cup crumbled feta cheese

¼ cup red onion, thinly sliced

¼ cup fresh parsley, chopped

1 red chilli, chopped

1 To prepare the boats:

Slice the cucumbers in half lengthwise and scoop out some of the flesh, creating a stable boat. Set aside.

2 To make the dressing: In a jar, combine all the dressing ingredients and shake vigorously until well blended. Season with salt and pepper.

3 To make the filling: On a large cutting board, combine all the chopped filling ingredients and pour the dressing over the top. Divide it among the 8 boats and serve immediately.

Edited extract from Stuffed! by Marlena Kur, published by Race Point Publishing, distributed by Allen & Unwin, RRP $ 36.99.