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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

Method

  • 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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