200g radishes (that's probably about 20-25 pieces), sliced
about a thumb's length of fresh ginger, grated
2tbsp sherry vinegar
1-2tbsp extra virgin olive oil
freshly ground black pepper
sea salt
1/2tsp Dijon mustard
1. For the dressing, combine all the ingredients.
2. Place the cucumber and radish slices in a bowl and pour over the dressing. Mix well and leave to marinate at room temperature for 1/2-1 hour.
Tip:
I've started to scoop out the seeds of shop bought cucumbers as they contain so much water but leave them in if using an organic one.
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