Make the most of fresh produce while in season. And, yes, I know, there is a touch of sugar in this recipe, but it is necessary (I’ve cut it back as much as I dare).
1 bunch nice and fresh radish, trimmed and thinly sliced 1 telegraph (tender-skinned) cucumber, peeled and thinly sliced 3 spring onions (scallions), trimmed and thinly sliced 1 Tbsp chopped parsley 1 Tbsp chopped dill (optional) ½ tsp peeled and finely grated ginger 1 clove garlic, peeled and thinly sliced ½ small hot green chilli, seeds removed and finely chopped 2 Tbsp Chinese rice vinegar ½ tsp caster sugar 1 tsp sesame oil ½ tsp salt, or to taste Freshly ground black pepper to taste
3 Stack ingredients in a shallow bowl in this order: cucumber, radish, spring onions and herbs. Pour the dressing over and toss. Serve immediately.
If slicing radish on a mandolin, leave the greenery on to give you something to hold on to while doing it. The cucumber can also be sliced on a mandolin (watch those fingers!).