A 2 minute salad you might like

I whipped this up last night as a side for our schnitzels and you know what? Everyone ate it! So I thought I better share it with you because you never know, you or your family might like it too!


2 minute Salad

2 cucumbers
Handful dill
Half packet fetta
Lemon Juice
Olive oil
Salt & pepper

1. Roughly chop the cucumber into thick discs (I used my crinkle cutter which is awesome) and throw into a bowl

2. Crumble half a packet of fetta over the cucumbers and roughly chop a good handful of dill

3. Drizzle over a good amount of olive oil (half a cup ish), salt and pepper and the juice of half a lemon then toss and serve

Do you have a 2 minute something you’d like to share with us too?
Are you like me and believe that fresh herbs make ANYTHING taste good?
What’s for dinner tonight? Will it ever end?


  1. #everyfuckingnight

  2. Yum! Will add to the 2 minute veg repertoire.

    You might like these …

    Cabbage / Carrot / onion (or spring onions) chopped/grated as for coleslaw and then dressed with olive oil, lemon juice, oregano and crushed garlic. My go-to-and-goes-with-everything coleslaw.

    2 cans butter beans (drained and rinsed), olive oil, garlic, lemon zest, sprig rosemary. Warm oil and garlic (don’t brown garlic) add beans, zest and rosemary sprig. Keep warming and roughly mash. Fish out the rosemary at the end. Amazing with steak or chicken.

    🙂 x

  3. always on the job! … good salad thanks beth!
    love m:)X

  4. Must get a crinkle cutter!!
    And yes, fresh herbs make everything better.

  5. I think that I am going to head up to the Southern Highlands just to get myself one of those awesome crinkle cutters!

  6. Dill makes everything amazing!

    Lately I’ve been making an “open rice paper roll salad”… Rice noodles, topped with lettuce, grated carrot, cucumber, sesame seeds, mint and/or coriander, toasted/warmed peanuts (if there are any lying around). Great with chicken or tinned fish on top… Dressed with one or all of sesame oil, hoisin, soy sauce, sweet chilli, rice wine vinegar. Keeps well too, as no tomato to make it go soggy… Enjoy!!

  7. Beth,
    Have you seen the baby cukes you can buy now?? Cute as a bug’s ear and would look and taste fab in your gorgeous salad too, I expect. 🙂

  8. I do a fennel and canned chickpea number often. Mandolin slice half a fennel bulb (or slice as finely as you can) Save some of the little green Fennel fronds for garnish.
    Put in a bowl and squeeze over half a lemon, drizzle olive oil and salt & peps to taste. Let that marinate for 10 mins or so while you do your other cooking.
    Next add one can of well drained chickpeas and toss to coat the lot with that yummy Lemon and olive oil dressing. Grate a generous amount of fresh Parmesan cheese over, add a few torn fennel fronds for colour! YUMMO! And healthy! Win, win :))

  9. My quick go with anything salad is chopped tomato, parsley and mint, with either couscous, tinned lentils or chick peas, or really any tinned beans I have in the cupboard. Dress with crushed garlic, lemon juice and olive oil. Good to go. Loved by all.

  10. Pinning! YUM!!!

  11. A quick salad we make a couple of times a week which my boys like is grated carrot, mint (or coriander) with a dressing of olive oil, lemon juice and salt. Really simple but tasty!

    I have also made a Thai Beef Salad a few times, which 2 out of 3 of them love. Very easy to make and they get a huge intake of vegies!

Speak Your Mind