Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 10:40 pm NZ time
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Tomato, Onion and Cucumber Salad
Chef: Richard Till as heard on Nine To Noon Tuesday 26 February 2008
Tags: salad, tomato, onion, cucumber, vegan
Ingredients
- 5 tomatoes
- 1 onion
- ½ cucumber, peeled
- 6 T olive oil
- 1 T vinegar
Method
Slice the tomatoes thinly.
Slice the cucumber thinly.
Slice the onion thinly and soak in cold water.
Construct the salad interleaving rows of tomato, cucumber and onion rings (not whole slices)
When complete, dress with a little salt and pepper and a splash of olive oil (6 tablespoons) shaken up with a little vinegar (1 tablespoon).
John Hawkesby’s Wine Suggestion
Sauvignon Blanc
- Montana Marlborough 2007
- Man O'War 2005
- Cloudy Bay Te Koko 2005
Rose
- Freixenet Brut Rose NV
Roasts
- Warm Roast Root Vegetable Salad with Maple Balsamic Dressing
- Roasted Fijian Eggplants
- Spicy, Cubed Roast Vegetables
- Roast Hogget, Crisp Parsnips, Gratin of Potatoes, Green Beans and a Dark Rich Onion Gravy
- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces