Pickled Radish and Cucumber Salad
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.
- 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.
- 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.
- Check the seasoning before serving, garnished with edible flowers (if using).
Recipe credit: Linda Duffin