For the past few months I’ve been getting a bit pudgy round the middle, clearly having a job which involves me working in close vicinity of my fridge is not paying off. Now this wouldn’t usually bother me except none of my clothes fit and summer is fast approaching meaning my wobbly thighs will be on full display. I’ve decided to try and get back on track by eating raw till 4 again and doing a bit of exercise.  If that doesn’t pan out I’ll just buy new clothes, but I figure it’s worth a try at least.


As part of my new healthy lifestyle I made this delicious array of salads last night for dinner,  and one of my favourites of the evening was this cucumber and ricotta salad. Cucumbers are in season right now and ridiculously cheap so be sure to stock up. While ricotta is insanely easy to make at home with just milk, salt, and vinegar. If you haven’t tried it before then now is the time, especially if you get the milk on sale at the weekends from the CU.



2 cucumbers
1 red chili
1 green chili
2 spring onions
2 table spoons of olive oil
1/2 a lemon
Salt & Pepper to taste

1 litre of milk
1/2 a teaspoon  of salt
4 tablespoons of lemon juice or apple vinegar


1. Wash and roughly peel the cucumbers then cut them into long thin ribbons using your vegetable peeler and put into your bowl.

2. Cut the chilies and the spring onions into small thin slices using a pair of scissors and add to the cucumbers.

3. Squeeze the lemon onto the cucumbers, and add the olive oil, salt, and pepper then toss. Set in the fridge while you make the ricotta.

4. To make the ricotta put the milk, salt, and lemon juice or vinegar into a saucepan and heat until the milk is just about to boil then turn off the heat. The curds should have separated from the whey at this point and will look something like the picture below.


5. Strain the curds through a piece of cloth – a mandu bag (만두 – 만두 찔 때 필요하는 천), clean pair of tights, an old t shirt, or a coffee filter will all do the job. Once you have strained the whey the ricotta will keep in the fridge for at least 5 days in an airtight container. Once the ricotta is done add it to the salad and enjoy.






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