This is a wonderfully vibrant-tasting salad, and very pretty too. It is best to use a mandoline here – a very handy piece of kitchen equipment – but if you don’t have one just slice the vegetables as thinly (and carefully!) as you can.
Whisk together the lime juice and olive oil. Season with salt and pepper and set aside.
Thinly slice the radishes, cucumber and onion, ideally on a mandoline: you will end up with discs of radish and cucumber and half-moons of onion.
Put the vegetables in a shallow bowl and toss with the dressing. Cover with plastic wrap and set aside for 20 minutes.
Serve sprinkled with mint and the dill fronds.
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