Cucumber, courgette and mint salad

Cucumbers

Cut the cucumbers into half-centimetre-thick slices, then into quarters.
Season with salt and pepper.
Place in a fine conical sieve over a mixing bowl to remove any excess water from the cucumbers.
Finely chop the onions and add to the cucumbers. Mix well.

Mixed courgettes

Cut the courgettes into pieces.
In a food processor with a blade attachment, blend the courgettes for a few seconds at high speed, then add the spices and olive oil. Season with salt and pepper. Mix gently.
Wash and dry the food processor bowl.

Mint oil

Place the leaves of half a bunch of mint in the food processor bowl. Add salt to taste. Add the rapeseed oil. Blend for a few minutes, gradually increasing the speed. Strain the mint oil in the sieve and set aside.

Sauce

In a mixing bowl, mix the Alsace Lait fermented milk, a pinch of fleur de sel and the lemon juice.

To serve

Place a tablespoon of mixed courgettes on a plate, then a few spoonfuls of cucumber on top.
Drizzle with the fermented milk sauce.
Chop the remaining mint and crush a few peanuts, then sprinkle over the salad.

It's ready! You're in for a treat!