Cook time: NA | Prep time: 15 mins mins | Serves: 4-6

Ingredients.

• 1/3 cup aioli, store-bought

• 2 (80 ml) lemon, juice

• 1 living butter lettuce, wash, dry, torn into smaller pieces

• 1 telegraph cucumber

• 1/3 cup pepitas

• 1/3 cup fresh dill fronds

• 40ml extra virgin olive oil

• sea salt and cracked pepper to taste

Method.

1. To make the dressing combine the aioli and lemon juice together. Set aside.

2. On a serving tray, add butter lettuce. Peel half the amount of skin off the telegraph cucumber. Skin can be rather tough. Using a mandoline, thinly slice through the telegraph cucumber straight onto the butter lettuce.

3. Drizzle half of the dressing over salad. Lightly toss through the coat lettuce and cucumber.

4. Sprinkle over pepitas and dill fronds. Drizzle over remaining dressing. Add extra virgin olive oil, sea salt and cracked pepper to serve.

Cooking Notes:

• Butter lettuce is a great source of fibre. I also add unbleached Celtic salt which has an abundance of minerals in it.

• Celtic salt breaks down the complex carbohydrates of grains and vegetables for better digestion. Fully mineralised natural salt does not create thirst and assists in hydration.

Enjoy! Amanda x