Pickled Cucumber

• 1 medium cucumber
• 1 tablespoon good quality white wine vinegar
• grated zest of 1

Halve the cucumber lengthways and scoop out the seeds, then cut the flesh into 3mm slices and place in a bowl. Add the wine vinegar, lemon zest, rapeseed oil, salt and dill and toss to mix. Cover and leave to stand for about 45 minutes before serving.