Aspall Cyder - Cider and Vinegar

Pickled Radish and Cucumber Salad

6-8 (as a side)

10 minutes

Cooking time

A delightfully light and summery salad and entirely fat-free. It’s easy to make and works well for picnics and as a barbecue side dish.
  1. Peel the cucumber, halve lengthways and scoop out the seeds. Cut the flesh diagonally into 1cm crescents. Place in a colander over the sink, sprinkle with ½ tbsp salt, mix through and leave to drain for half an hour. 
  2. Wrap in a clean tea towel and dry thoroughly. Place in a bowl with the radishes and a little of their pickling liquor, the spring onions and mint. Mix, cover and refrigerate for up to an hour. 
  3. Check the seasoning before serving, garnished with edible flowers (if using). 

Recipe credit: Linda Duffin