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
Pickled Radish, Cucumber and Watercress Salad Recipe
Serves 6
Ingredients:
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
Method:
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.
Add sliced radishes to cold vinegar mixture. Toss until combined. Cover and refrigerate until required.
Trim cucumbers and cut into eighths lengthways. Remove sprigs of watercress from stalks.
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.
