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QUICK PICKLED CUCUMBER & DILL SALAD

Eleanor Ozich

Finely slice a cucumber in to rounds. Toss with 1 tsp sea salt, 1/2 tsp ground pepper, 1 tsp runny honey, 1/4 cup apple cider vinegar, 4 tbsp extra virgin olive oil and 2 tbsp finely chopped dill and mint. Cover, and pop in the fridge for at least an hour to allow the flavours to mingle and intensify. Will keep in the fridge for a day or two. Serves 4.



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