Shlada Fekkous wa Zitoun

Cucumber and Olive Salad

SERVES 4

4 Lebanese (short) cucumbers

1 red onion

3 teaspoons caster (superfine) sugar

1 tablespoon red wine vinegar

3 tablespoons olive oil

½ teaspoon finely crumbled dried za’atar, or 1 teaspoon finely chopped lemon thyme

90 g (3 oz/½ cup) black olives

flat bread, to serve

Wash the cucumbers and dry with paper towel. Do not peel the cucumbers if the skins are tender. Coarsely grate the cucumbers, mix the grated flesh with ½ teaspoon salt and leave to drain well.

Halve the onion and chop it finely. Add to the cucumber, along with the sugar and toss together.

In a small bowl, beat the vinegar with the oil, then add the za’atar, and freshly ground black pepper, to taste. Whisk the ingredients together and pour over the grated cucumber. Cover and refrigerate for 15 minutes. Scatter with the olives and serve with flat bread.