Cool and light — this could be the perfect summer dinner
Ingredients
| ½ | Telegraph cucumbers, very firm (halve it crosswise) |
| 2 Tbsp | Sherry vinegar, good quality |
| 12 slices | Beef, paper-thin slices of rare roast beef, use scotch fillet, sirloin or wing rib,(chilled for at least 6 hours) (Main) |
| 1 | Chilli, mild red banana chilli (or other mild red chilli), deseeded and cut in 3cm long matchsticks |
| 1 to taste | Sea salt flakes |
| ½ cup | Mint leaves |
Directions
- Use a mandolin to cut the cucumber in very thin long ribbons.
- Place these in a large, wide mixing bowl and sprinkle with the vinegar.
- Set aside for 5-10 minutes to quickly pickle.
- Add the beef slices, chilli strips and mint leaves to the bowl.
- Season lightly with salt, then gently toss everything together to combine.
- Carefully arrange the salad across a large platter in a single, rumpled layer. Serve immediately.
Tip: This simple dish relies on the sherry vinegar for its success, but at a pinch you could try a decent white wine or cider vinegar.