Name: Cucumber, mint and watercress salad with mustard seed dressing
Yield: 12
Ingredients: 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 white cucumbers, peeled, seeded, thinly sliced lengthways (250gm each); 3 cups firmly packed watercress sprigs; 2/3 cup firmly packed mint leaves

Serve with sage-roasted potatoes.

Ingredients

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 white cucumbers, peeled, seeded, thinly sliced lengthways (250gm each)

3 cups firmly packed watercress sprigs

2/3 cup firmly packed mint leaves

Method

Main

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.

Styling by Emma Knowles