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Cucumber, mint and watercress salad with mustard seed dressing

Serve with sage-roasted potatoes.

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

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