Cucumber, Citrus and Bocconcini Salad

Cucumber, Citrus and Bocconcini Salad

Perfect for a hot summer day, and best of all, it’s ready in under 10 minutes!

Serves 2

Prep time: 10 minutes


  • ½ a cucumber
  • 1 grapefruit
  • 7-8 mint leaves
  • 1 orange
  • 10-12 pieces of bocconcini
  • 2-4 tsp Hakka-ish Chilli Crisp (your preference)
  • generous pinch of coarse sea salt


  1. Slice the cucumber into ribbons or small pieces. If ribbon-ing: this is easiest to do in with a vegetable peeler, but a mandolin will work great if you have one (the cooking tool, not the instrument, but if you’ve had success slicing cucumber with musical instruments, please let us know).
  2. To peel the citrus, cut the top and bottom off, and using a knife, cut around a ¼ inch into the skin, following the shape of the fruit. Repeat this all the way around to fully peel. Cut into ¼ inch slices across the length of the citrus. 
  3. To serve, lay some cucumber down on the bottom of the plates, and then lay the citrus on top. Sprinkle the mint leaves on top. 
  4. To finish, spread the bocconcini over the top, spoon over the Hakka-ish, and a sprinkle of the sea salt.