Creamy German Cucumber Salad

2 large cucumbers (700 g), sliced or small diced 
1 tsp salt
1/4 cup sliced yellow onion
1 clove garlic, minced

3/4 cup sour cream 
1/4 cup plain yogurt
2 Tbs white wine vinegar
2 Tbs chopped fresh dill
2-3 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Place the sliced cucumbers in a bowl and toss with the teaspoon of salt. Let sit for about 30mins then drain thoroughly. Add the sliced onions to the cucumbers.

Place all remaining ingredients in a small bowl and stir to combine. Pour the dressing over the cucumbers and stir to combine. Cover and chill for at least 2hrs before serving.

Garlic Roasted Potatoes and Capsicum

1kg potatoes
1 large red capsicum
1 large yellow capsicum
2-3 red or white onions, peeled and cut into wedges
2-3 large cloves garlic, finely sliced
6 thyme sprigs
1/2 cup olive oil
1/4-1/2 tsp paprika

In a saucepan, cover potatoes by 10cm in water. Salt and bring to the boil. Steadily simmer for 20mins. Drain. When cool enough to handle, peel and cut into bite-sized chunks. Preheat oven to 220C. Core, deseed and slice capsicum into 2-3cm chunks. Add to the potato, along with the onion, garlic, thyme leaves, olive oil, 2tsp salt and paprika. Mix. Spread evenly onto baking tray. Roast for 40mins, stirring in-between, until veggies are golden and caramelised.

The Salad Book, Belinda Jeffery