Serves
4 People
Cooking Time
20 minutes
Season
Dietary
Libby from Field Food created this delicious and simple cucumber salad for us, inspired by classic dill pickles - except here we’re pickling the red onions quickly in a mustardy-vinegar dressing. The freshness and zing of the salad makes it a perfect side-dish for a summer BBQ. Our mini cucumbers are delicious here with their tender skins and minimal seeds.
Ingredients
2 tbsp rice vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp olive oil
Sea salt and freshly ground pepper
1/2 red onion (or two Red Florence onions!)
2 small cucumbers
Small bunch of dill, leaves picked
Small bunch of parsley
2 tbsp pine nuts
Method
Put the vinegar, mustard, honey, olive oil, salt and pepper in a small bowl and mix well to combine.
Slice the red onion very finely and add to the bowl. Stir gently and then leave it to sit for 30 minutes to lightly pickle.
Chop the cucumbers in half lengthways and then thinly slice each half. Put them in a bowl along with the dill leaves and chopped parsley. Pour over the dressing and pickled onion and toss everything together.
Lightly toast the pine nuts in a frying pan over a medium heat until just golden, and then sprinkle over the salad to serve.
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