1 medium-sized cucumber
6 small spring onions (scallions)
2 tbsp (30 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
15 ml (1 tbsp) chopped capers
4 tbsp (60 ml) olive oil
1 tsp (5 ml) dill seeds
6 small spring onions (scallions)
2 tbsp (30 ml) white wine vinegar
1 tsp (5 ml) Dijon mustard
15 ml (1 tbsp) chopped capers
4 tbsp (60 ml) olive oil
1 tsp (5 ml) dill seeds
method
1. Wipe the cucumber and cut it into 6mm (1/4 in) slices.
2. Chop the onions into 1 cm (3/8 in) lengths.
3. Mix the vinegar, mustard and capers together.
4. Heat the oil in a large frying-pan on a high heat.
5. Put in the cucumber onions and dill seeds and stir-fry them for 2 minutes.
6. Pour in the vinegar mixture and let it bubble.
7. Serve the salad immediately.
2. Chop the onions into 1 cm (3/8 in) lengths.
3. Mix the vinegar, mustard and capers together.
4. Heat the oil in a large frying-pan on a high heat.
5. Put in the cucumber onions and dill seeds and stir-fry them for 2 minutes.
6. Pour in the vinegar mixture and let it bubble.
7. Serve the salad immediately.
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