The clean, fresh nature of cucumber and lime help to cool the palate as well as the insides in the heat of summer. Is delicious served with grilled fish or poached chicken. Preserved lemons can also be used in place of the limes.
To make the salsa, use a vegetable peeler to slice the cucumbers thinly lengthways. Place the slices in a bowl and add the preserved lime, mint and lime juice. Mix it all together and rest a plate on the surface to weigh the ingredients down. Chill in the fridge for 2-3 hours.
Brush the barramundi lightly with olive oil and a squeeze of lime juice. Grill the fish for a couple of minutes each side. Serve with steamed greens and cucumber salsa.
Makes 4 servings
| Prep Time: | 3 hrs |
| Cooking Time: | 10 mins |
| Ready in: | 3 hrs 10 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1163 kj |
| Calories | 278 kcal |
| Fat | 7.4 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 2.1 g |
| Total Protein | 47 g |
| Fibre | 5.2 g |
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