Cucumber and Ricotta Salad Recipe

Ingredients

Serve 4

• 1 cucumber

• 2 tbsp red vermouth

• 1 tbsp finely chopped tarragon

• 1 tbsp finely, chopped dill

• 1 tbsp finely chopped chives

• 1/2 tsp ground black pepper

• 1/2 tsp mustard powder

• 1/4 tsp salt

• 1 1/2 cups/350 g Ricotta cheese

Method:

1. Cut the cucumber in half lengthwise, remove the seeds, and slice the flesh thinly.

2. Blanch the cucumber in salted, boiling water for 1 minute.

3. Mix the vermouth, tarragon, dill, chives, pepper, mustard powder, and salt in a small bowl. Drain the cucumber and place in the marinade.

4. Cover  with plastic wrap and leave in a cool place for 2 hours. Mix in the Ricotta and serve.