Cucumber, mint and watercress salad with mustard seed dressing


  • Serves 12 people

Serve with sage-roasted potatoes.

  • 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.
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