Crunchy watercress, Cucumber & Radish Salad


To make the dressing, whisk together all the ingredients, then season. (This can be stored in the fridge for up to 2 days.) Peel the cucumber into long, thin strips with a vegetable peeler, discarding the seeded section. Just before leaving, arrange the watercress, cucumber and radishes in a portable container. Drizzle with dressing just before serving.

  • 1 cucumber

  • 2x bags watercress

  • 2x bags baby radishes , halved if large

  • For the dressing

  • 6 tbsp natural yogurt

  • 1 tbsp white wine vinegar

  • 1 tsp Dijon mustard

  • 1 garlic clove , crushed

  • sprig dill , leaves only, chopped