It was my beautiful nieces 21st birthday this weekend, and we decided to have a family gathering to celebrate. We held it in Hampstead Heath, to be able to put in place the 2 metre rule and be safe in the sunshine:)
This was my 'healthy' contribution to our picnic, a quick salad bursting with colour. Here's the recipe:
RADISH, CUCUMBER AND DILL SALAD
Ingredients (serves 4)
2 cups of sliced radish
2 cups of sliced cucumbers
2 tbsp of fresh minced tarragon
4 tbsp of fresh minced dill
2 tbsp extra virgin olive oil
1/4 lemon, juiced
1/2 tsp sea salt
To garnish (optional):
2 steamed and sliced candy beetroots
1 handful of micro sprouts
NB: This salad is also delicious with chopped celery and fennel
Directions
Place the radish and cucumbers (& beetroot candy) on a plate or in a bowl (with the celery and fennel if you should choose to add them).
Add the olive oil, lemon juice, salt & herbs to a jar or small mixing bowl and combine. Drizzle on the chopped salad and allow to infuse for at least 10-15 minutes before serving/eating. Sprinkle with a handful of micro herbs to serve.