2 cucumbers, cut into thin ribbons using a vegetable peeler
small handful of dill, chopped
small handful of parsley, chopped
½ lemon zested and juiced
Description
Heat the oil in a large saucepan and cook the chopped mint for 1 min before gently stirring in the cucumber ribbons. Toss and cook for 2-3 mins more to warm them.
Remove from the heat and toss through the dill, parsley and a drizzle of the lemon juice. Tip out onto a platter, drizzle with more lemon juice, if you like, and sprinkle with the lemon zest.
