For the salad, assemble:
100 g cucumber, shredded with a julienne peeler
½ red romano pepper, diced
50 g marinated anchovies
handful of pitted black olives, halved
handful of pine nuts
handful of fresh flat-leaf parsley leaves
For the dressing, mix:
1 tbsp extra virgin olive oil
1 tsp cider vinegar
pinch of salt and pepper
RAW ALTERNATIVE : Replace the anchovies with a handful of capers, and use raw olives
