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Ingredients:
2 Cucumbers (Peeled & cut into thin slices)
6 Eggs (Hard boiled & cut into quarters)
2 Green Peppers (Seeded & sliced)
½ Punnet Cherry Tomatoes (Cut into halves)
¾ Cup Black Olives (Without pips)
½ Cup Olive Oil
Salt
Black Pepper (Freshly ground)
Pinch of Dry Mustard
1 Teaspoon Paprika
3 Tablespoons Wine Vinegar
Method:
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Put cucumbers into a bowl and sprinkle with salt and leave for 15 minutes.
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Pat dry cucumber and arrange in the bottom of a serving dish.
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Place quartered eggs on top and make a border of the sliced green peppers.
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Scatter on top the black olives and tomatoes.
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Mix oil and seasonings in a bowl and add vinegar.
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Pour over salad.
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Let salad stand for at least 30 minutes before serving.
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