Moroccan Cucumber Salad

1. 1

   Wash the cucumber and slice very thinly. I like to do this on a mandoline. Place the cucumbers in a strainer and leave to drain for 15 minutes. (Save any liquid that drains off, it's great in a gin and tonic.)

2. 2

   While the cucumbers are draining, finely chop the thyme leaves.

3. 3

   Whisk the confectioner's sugar and vinegar together in a small bowl. Whisk in the chopped thyme leaves.

4. 4

   Place the cucumbers in a bowl and sprinkle with sea salt. Pour over the dressing and stir gently to coat.

5. 5

   Refrigerate until ready to serve, up to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.