Cucumber, Radish and Dill Salad

This refreshing and crunchy salad contrasts perfectly with a spicy main dish. You can make the dressing a day ahead and keep it chilled, but chop and toss the salad together just before serving. Brilliant accompaniment to your barbeque sticky chicken wings or suculent beef burgers.

Serves: 6 as a side

Prepare: 10 minutes

Cook: 5 minutes

Ingredients:

• 100g mixed radishes, finely sliced
• ½ cucumber, halved, deseeded and finely chopped
• 1 head of red chicory, trimmed and shredded
• 2 tbsp finely chopped dill
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 ½ tsp fennel seeds
• 1tsp honey

1. Toast the mustard seeds in a frying pan set over a medium heat, stirring until the seeds begin to turn a little darker. Crush in a pestle and mortar, or on a chopping board with the base of a sturdy jar.

2. In a small bowl, mix the crushed seeds with the cider vinegar, oil and honey to make a dressing.; season. Combine the vegetables and dill in a bowl. Spoon the dressing over and toss to mix. Serve immediately.