Quick & Easy

CUCUMBER

CHILLED CUCUMBER SOUP Serves 2

1. Discard ends from 2 cucumbers. Slice 5cm from one and reserve.

2. Blend remaining cucumber, 250ml Greek yoghurt, juice of 1 lemon, 3 spring onions (without roots), a small bunch each of dill and mint (a few leaves reserved), 50ml olive oil, ½ peeled, destoned avocado (dice and reserve remainder), 75ml water and ¼tsp salt. 3. Divide soup between 2 bowls. 4. Top each with the reserved cucumber, avocado, dill and mint.

SPIRALISED GREEK SALAD Serves 2

1. Marinate 100g feta, juice of 1 lemon, 2tsp red wine vinegar, 3tbsp extra virgin olive oil, ½ crushed garlic clove, 2tsp chopped oregano and pepper.

2. Mix 1 spiralised cucumber (no ends), 400g drained chickpeas, 1 chopped green pepper, 150g halved cherry tomatoes, a handful of black pitted olives and 1tbsp chopped mint.

3. Slice feta in half. Drizzle marinade over salad. Divide on plates and top with feta.