Cooked Cucumber and Carrot Salad
|Cucumbers||2 , sliced in chunks|
|Carrots||2 Large, sliced|
|Onion||1 Medium, chopped finely|
|Garlic||1 Clove (5 gm), crushed|
|Bouquet garni||1 (thyme, parsley and bay leaf)|
|Lemon||1 , juiced|
|White wine||500 Milliliter (2 cups)|
Place cucumbers, carrots, onion, garlic and bouquet garni in a pan.
Combine oil, lemon juice, wine, salt, pepper and coriander in a glass jar, cover and shake vigorously to mix, then pour over the vegetables.
Cover pan and cook gently for 25-30 minutes.
Cool, turn out into a bowl and chill.