Festive meals don’t have to be heavy. Celebrate the season with a lighter, al fresco menu that will ensure you have space for every course. Keep scrolling for more on how to create this delicious oysters with cucumber salad. 



1 mediterranean cucumber, halved lengthways, finely chopped
1 small onion or shallot, finely chopped
2 tbsp white-wine vinegar
1 tsp Caster sugar
2 tbsp fresh parsley leaves
24 oysters (720g), on the half shell 



COMBINE the cucumber shallot, vinegar, sugar and half the parsley in a bowl.
SPOON salad onto oysters, top with remaining parsley.




 Can only buy closed oysters? Here’s how to shuck them:


With a cloth in hand to help with grip, firmly hold the oyster with the narrow end pointing towards you. Use a thin knife to cut into the hinge side of the oyster, twisting the blade to open up the shell. Place the top shell aside. Holding the bottom shell, gently use the knife to cut underneath the oyster, this will break the muscle attaching it to the shell. It is now ready to enjoy!

TOTAL TIME 10 minutes | SERVES 4 as a starter

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