Lemon and Mint Salad Recipe

Ingredients

Serve 4-6

• 2 lb/1 kg lemons

• 6 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• 1 bunch mint, separated into leaves

• 1 green chili pepper, thinly sliced

• 1 red chili pepper, thinly sliced

Method:

1. Peel the lemons, removing all the white pithy skin beneath the skin. Cut into small cubes.

2. Place the lemon cubes in a salad bowl and drizzle with the oil.

3. Season with salt and pepper. Sprinkle with the mint leaves and chili peppers.

4. Refrigerate for at least 2 hours before serving.