Seasonal local food recipe No. 282 – Radish and cucumber salad

This simple recipe appeared in issue 29 of the FoodLover magazine which celebrates West Country food.

Serves 4
Cooking and preparation time: 15 minutes

1 1/2 tsp mustard seeds
1 1/2 tsp fennel seeds
1/2 cucumber
20 radishes
3 tbsp olive oil
2 tsp red wine vinegar
rock salt
handful of rocket leaves

Heat a small frying pan, add 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 disks and arrange on a platter.  Combine the cooled oil and seeds with the red wine vinegar and season with rock salt to taste.  Drizzle the dressing over the cucumber and radish and then scatter with the rocket.

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