Summer Tomato, Cucumber & Grape Salad
I made this to serve as a side with Easter lunch last week. To go with the roast lamb, I wanted something fresh and light. I diced 4 tomatoes and a cucumber, scooping the flesh out of the cucumber so it’s not too watery. I added a very finely chopped banana shallot and a handful of sliced green grapes.
For the dressing, I mixed about a tablespoon of mint sauce with the same amount of natural yoghurt. The mint sauce had a zing and paired well with the lamb. Add salt and pepper to taste, and done.