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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