Mint and cucumber salad

Name: Mint and cucumber salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 small. round goat cream cheese (40 g each); 6 discs Baguette; 7-10 Tbsp coarsely ground coloured pepper; 2 Cucumbers; 1 collar Peppermint; 6 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 small. round goat cream cheese (40 g each)
6 discs Baguette
7-10 Tbsp coarsely ground coloured pepper
2 Cucumbers
1 collar Peppermint
6 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
2 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Halve the goat's cheese crosswise and place one slice on each slice of bread. Sprinkle with coloured pepper and bake in the oven under the grill for a short time. Wash cucumbers thoroughly and rub dry. Peel as desired. Halve lengthwise and remove seeds. Cut cucumber into pieces.
2
Pluck the mint leaves from the stalks. Mix oil, lemon juice and vinegar. Season with salt and pepper. Mix cucumber and mint leaves with the vinaigrette. Arrange slices of bread on top of the vinaigrette.