Serves 4

1 cucumber, chopped

2 green chilies, finely chopped

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

30ml olive oil

15ml white wine vinegar

50g baby spinach

1) In a bowl, mix all ingredients, except baby spinach, together and refrigerate for 30 minutes, allowing flavours to infuse. 2) In four bowls, divide baby spinach and top with cucumber salad before serving.