It's still greenhouse cukes, of course. We're only just planting ours today. Mint, parsley and cilantro are all up and useable by now, however. I didn't use any cilantro here, but you could. Other optional additions: a few chives and/or radishes now, melon or watermelon later in the season.
4 servings
20 minutes prep time
Make the Dressing:
the juice of 1/2 lemon
3 tablespoons olive oil
a pinch of salt
freshly ground black pepper to taste
1/4 to 1/2 teaspoon Aleppo pepper
Mix all the ingredients in a small bowl or jam jar.
Make the Salad:
2 or 3 small greenhouse cucumbers
100 grams (4 ounces) feta cheese
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 or 3 tablespoons toasted pumpkin seeds (optional)
Wash, trim, and chop the cucumbers. Crumble the feta and mix it into them. Wash, dry, and chop the mint and parsley.
Toss the salad with the dressing. This can be done up to an hour ahead to allow the flavours to blend, then sprinkle the salad with pumpkin seeds just before serving it.
Last year at this time I made Potage Argenteil - Asparagus Soup.
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