Chinese salad

1/2 cucumber, peeled

225 gm beansprouts, washed and drained

2 red peppers, halved, deseeded and finely sliced

200 gm can sweetcorn, drained

2 teaspoons chopped parsley


Lemon dressing

3 tablespoons lemon juice

4 tablespoons cup olive oil

3 tablespoons soy sauce

3 tablespoons single cream

Salt and freshly ground pepper

Sugar to taste


Chopped parsley to garnish


Wipe the cucumber and cut into matchsticks. Mix with the beansprouts, peppers, sweetcorn and parsley. Put all the dressing ingredients into a screw-topped jar and shake well with seasoning and sugar to taste. Add the dressing to the salad and toss well. Serve piled into individual bowls with a little extra parsley sprinkled over. The rind from the lemon may be grated and sprinkled on top, if liked


Note: suitable to serve with cold meats and any sweet and sour dishes