Ingredients

cucumber

1/2 tsp

Steenbergs organic celery salt

1/2 tsp

black salt (ground Kala Namak)

a handful

cherry tomatoes

mozarella pearls

black olives

basil leaves

chilli oil for dipping

If you have impromptu guests, these are your go to snacks! So easy to whip up (as long as you have sharp knives!) Flavoured with Steenbergs Organic Celery Salt.

Photographer Richard Budd (@richardbudd) with www.dorsetfoodanddrinkphotographer.co.uk

Recipe creation from Gourmet Glow www.gourmetglow.co.uk

Method

Using a sharp knife or vegetable peeler, cut the cucumber into thick ribbons. Set aside in a colander and sprinkle with the two salts. Leave for 10 minutes to marinade over a sink (any excess water should drain away).
When ready, shake the cucumber dry and pierce one end with a skewer. Thread this end on, followed by one tomato. Curl the cucumber over and thread on again to create a ripple effect.
Repeat this, adding a mozzarella ball, then a basil leaf, finishing with an olive to hold it all in place. Serve alongside chilli oil for dipping.