Lucy Corry: Strawberry, radish and cucumber salad with mint dressing

Strawberry, radish and cucumber salad with mint dressing 

SERVES 4 

PREP TIME: 15 MINUTES  

COOK TIME: NIL 

FOR THE DRESSING: 

1 cup loosely packed fresh mint 
leaves, washed and dried 
½ tsp honey 
3½ tbsp freshly squeezed 
lemon juice 
3½ tbsp extra virgin olive oil 
¼ tsp salt 

FOR THE SALAD: 

250g (1 punnet) strawberries, 
washed, hulled and sliced 1 medium-sized telegraph 
cucumber, peeled, deseeded 
and sliced 
1 cup sliced radishes (about a small bunch, depending on size) 
150g feta, crumbled small mint leaves, for garnishing 

Sweet, crunchy and refreshing, with creamy, salty crumbs of feta and a hint of heat from new-season radishes, this is a complete pick-me-up. It’s best enjoyed soon after making. 

Make the dressing first: put all the ingredients in a blender or small food processor and whiz until smooth. Taste for seasoning and set aside. 

Tumble the sliced strawberries, cucumber, radishes and crumbled feta into a serving bowl. Drizzle over the dressing and toss gently. Garnish with mint leaves and serve. 

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