Jono & Jules do food & wine

We love a chopped salad and this one in particular is a handy one to have up your sleeve. We served with a Palestinian rice dish but it would be suitable for all sorts of eventualities.

Everyday Palestinian Salad – serves 4

• 4 Persian cucumbers or 1 regular cucumber
• 3 medium tomatoes
• 1 red pepper
• 10g parsley leaves, finely chopped
• 10g mint leaves, finely chopped
• 3 tbsp extra virgin olive oil
• juice of a lemon

Slice the cucumbers in half and remove the seeds with a teaspoon. Finely chop into 1cm dice.

Scoop the seed out of the tomatoes and chop into similar sized pieces to the cucumber. Do the same with the red pepper and put all three into a large bowl.

Dress the salad with the herbs, olive oil, lemon juice, and plenty of salt and black pepper.

(Original recipe from Zaitoon by Yasmin Khan, Bloomsbury, 2018.)