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Salted Cucumber, Grape & Herb Salad with Shallot Dressing

Karen Martini is an Australian chef, restaurateur, writer and television presenter.

Serves: 6 people

Semi-peel the cucumbers in stripes lengthways, then run the tines of a fork down the length all the way around to make grooves – these will catch and take up the dressing. Cut into 2.5 cm (1 in) chunks and set aside.
Toss in 1 teaspoon of Murray River Salt
For the dressing, rub the garlic halves around the inside of a large bowl several times, then reserve for another use. Add the shallot, murray river salt and sugar and pinch together with your hands, then set aside for a couple of minutes to soften. Add the oil and vinegar, mixing well.
Toss the herbs through. Add the cucumber, then the grapes, crushing some by hand to add to the dressing.
Toss together well to coat and serve.