Radish and cucumber salad
Serves: 4
Ingredients
- 1½ tsp mustard seeds
- 1½ tsp fennel seeds
- ½ cucumber
- 20 radishes
- 3 tbsp olive oil
- 2 tsp red wine vinegar
- rock salt for seasoning
- handful rocket leaves
Method
- In a small frying pan, heat the oil then add the mustard and fennel seeds and cook for a few minutes until they become fragrant and start to pop but don’t burn.
- Set aside to cool.
- Slice the cucumber and the radishes into thin discs and arrange on a platter.
- Combine the cooled oil with red wine vinegar and season with rock salt to taste.
- Drizzle the dressing over the cucumber and radish and then scatter with rocket.
