This recipe is meant to companied my turmeric and coconut milk rice, to add some fresh relish into my spicy ginger torch sambal from earlier post. I like kind of food that have a lot of layer, flavour and texture, it is like symphony, like you noticing each instrument on good music, I love jazz in particular but I also listen to a lot of crap *haha.

I still learning on make a good salad, I just playing safe so far, by just add ingredient that I well known, in this recipe I just create balancing flavour of sweet-salty and sour by adding some lemon, honey, himalayan salt and Spanish extra virgin olive oil, BTW Spanish olive oil is superb delicious, I ever read in some magazine that certainly hard to understand *in Spanish, mention to stick with local Spanish Virgin olive oil and I prove it work beautifully into this recipe, But you can add your virgin olive oil from your favourite brand. Back In Indonesia I have this addictiveness of garlic infuse olive oil, which so far I couldn’t find in here, I don’t know if that is real thing, but I just love the flavour, my kids too. I would just add that garlic infuse olive oil with crust garlic and parsley, throw some al dente angel hair pasta and my kids will be digging into that dishes until nothing left *keep focus Casey, Haha

Okay I will straight forward into the recipe, lets go with me

CUCUMBER, DILL AND CHERRY TOMATOES SALAD

INGREDIENT

• 2 medium size cucumber, seed out, and dice it not too small
• 2 stalk of dill, chop it
• 4-5 cherry tomatoes, quarter it

DRESSING

• 1 tbs honey
• 2 tbs fresh lemon juice
• pinch of sea salt ( I am using himalayan salt, I just love the taste)
• 2 tbs extra virgin olive oil

HOW TO

1. For the dressing, add all the ingredient in small jar, and shake it off, yea shake it off
2. Add the rest ingredient in bowl, pour the dressing and mix it gently
3. You done, it is super easy, you could also add chilli flake if you want to add some edge