CUCUMBER, FENNEL & RADISH WITH SMOKED SALMON

SERVES 4 AS A LIGHT SALAD / PREPARATION 10 MINUTES

Crunchy vegetables with a creamy dressing make this a perfect lunch dish especially with smoked salmon alongside. Great on grilled bread or served as it is.

1 fennel bulb, fronds reserved for garnishing juice of ½ lemon

4 baby cucumbers (or 1 telegraph cucumber), thinly sliced 1 bunch radishes, thinly sliced pickle juice, dill & avocado dressing (see recipe)

1 small handful dill leaves, finely chopped (or use fennel

fronds or chives if fresh dill is not available) 200g smoked salmon slices

Thinly slice the fennel, put into a bowl with the lemon juice and toss well to stop it discolouring. Add the cucumber and radishes to the bowl with the fennel. Toss with some of the dressing and fresh dill leaves. Ideally you are looking to just coat the veges with the dressing rather than disguise them. Smear more dressing on the base of a serving plate, top with the salad and serve with smoked salmon slices and garnish with the fennel fronds.

Make this a more substantial salad by adding cooked quinoa to the vegetables.