
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.