1 large cucumber
3 large tomatoes
150 g macedoine of cooked vegetables
4 tbsp mayonnaise or salad dressing
1 tbsp chopped parsley
salt and pepper
3 large tomatoes
150 g macedoine of cooked vegetables
4 tbsp mayonnaise or salad dressing
1 tbsp chopped parsley
salt and pepper
for the garnish
mustard and cress
method
1. Peel the cucumber if desired and cut it into 2cm slices.
2. Scoop out the seeds and dry the pieces thoroughly.
3. Skin and slice the tomatoes, allowing 1 slice for each piece of cucumber.
4. Remove the seeds from any tomato remaining, chop the pulp, and add to the macedoine.
5. Stir the mayonnaise or salad dressing into the macedoine with the parsley.
6. Season to taste.
7. Place 1 cucumber ring on each tomato slice and arrange on a serving dish.
8. Spoon the macedoine into the cucumber rings and garnish with small bunches of mustard and cress.
2. Scoop out the seeds and dry the pieces thoroughly.
3. Skin and slice the tomatoes, allowing 1 slice for each piece of cucumber.
4. Remove the seeds from any tomato remaining, chop the pulp, and add to the macedoine.
5. Stir the mayonnaise or salad dressing into the macedoine with the parsley.
6. Season to taste.
7. Place 1 cucumber ring on each tomato slice and arrange on a serving dish.
8. Spoon the macedoine into the cucumber rings and garnish with small bunches of mustard and cress.
serving amount
serves 6
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