FAST FOOD
Cucumber, mint and watercress salad with mustard seed dressing (pictured with Sage-roasted potatoes)

Cucumber, mint and watercress salad with mustard seed dressing

Serve with sage-roasted potatoes.

Serves 12



1½ tbsp   brown mustard seeds
1/3 cup   white wine vinegar
1/3 cup   dry white wine
1 tbsp   caster sugar
1   small red onion, thinly sliced
4   Lebanese cucumbers, peeled into ribbons
2 tbsp   lemon juice
1/3 cup   extra-virgin olive oil
2   punnets baby cucumbers, quartered lengthways
2 (250gm each)   white cucumbers, peeled, seeded, thinly sliced lengthways
3 cups   firmly packed watercress sprigs
2/3 cup   firmly packed mint leaves


1 Combine mustard seeds, vinegar, wine, sugar and 1/3 cup water in a saucepan, season to taste, then bring to the boil over medium-high heat. Add red onion and simmer for 2 minutes, remove from heat, then add Lebanese cucumber and stir to combine. Stand for 5 minutes, then using a slotted spoon transfer cucumber and onion to a bowl. Return pan to heat and simmer for 5 minutes or until reduced to 1/3 cup, remove from heat and whisk in lemon juice and olive oil and season to taste. Cool.
2 Combine pickled cucumber and red onion, baby and white cucumbers, watercress and mint in a large bowl with mustard seed dressing and toss to combine. Arrange in a bowl and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles


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