Creamy cucumber and dill salad

Ingredients (serves 4)
* 2 x 400g telegraph cucumbers, thinly sliced
* 1 tablespoon sea salt
* 300g carton sour cream
* 1/4 cup dill leaves, chopped
* 1 lemon, rind finely grated, juiced


Method
1. Arrange one-quarter of cucumber slices in the base of a colander. Sprinkle with 1 teaspoon of salt. Repeat to form 4 layers. Cover. Place onto a plate. Set aside for 30 minutes.
2. Combine sour cream, dill, lemon rind and 1/3 cup lemon juice in a large bowl. Season with white pepper. Mix well to combine.
3. Pat cucumber dry with paper towels. Add to sour cream mixture. Toss until combined. Transfer to a bowl. Cover. Refrigerate for 2 hours or until chilled. Serve.

Notes & tips
* Hint: This salad is great served with barbecued pork fillets, roasted chicken drumsticks or chargrilled lamb backstraps.

Source
Super Food Ideas
Recipe by Dixie Elliott