The crunch of in-season radishes are a perfect addition in this simple, fresh salad of cucumber and watercress. Top with a generous sprinkle of nutty toasted sesame seeds.
½ cup rice wine vinegar
2 tbsp caster sugar
2 bunches radishes, trimmed, thinly sliced
3 Lebanese or small cucumbers
1 bunch watercress
3 coriander roots, finely chopped, to serve
2 bunches baby rainbow radishes, to serve
2 tsp toasted sesame seeds, to serve
1 Combine vinegar and sugar in a small saucepan over a medium heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 1 minute. Transfer to a bowl and cool.
2 Add sliced radishes to cold vinegar mixture. Toss until combined. Cover and refrigerate until required.
3 Trim cucumbers and cut into eighths lengthways. Remove sprigs of watercress from stalks.
4 To serve, transfer pickled radishes to a serving bowl. Sprinkle with coriander root. Place rainbow radishes onto a platter with cucumber, watercress and baby radishes. Serve sprinkled with sesame seeds.