Look for ridged cucumbers for greater flavour and fewer seeds. They’re best removed using a teaspoon, and the peelings make for a refreshing infused water.
Serves 6 people
Time 30 minutes
INGREDIENTS
2 cucumbers, peeled, deseeded and finely diced
3 tbsp capers, roughly chopped
2 tbsp Dijon mustard
2 anchovy fillets, finely chopped
1 tbsp red wine vinegar
1 small banana shallot, peeled and finely diced
4 sprigs (10g) of dill, including stalks
01 Combine all the ingredients in a small bowl with some sea salt and freshly ground black pepper to taste.
02 Set aside for 20 minutes at room temperature to allow the flavours to develop.
