Cucumber & fennel salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 1 large cucumberhalved lengthways, deseeded and cut into thin half moons
- 1 tsp sugar
- 1 fennel bulbfinely sliced
- 150ml pot reduced-fat soured cream
- juice 1 lemon
- 1 tbsp white wine vinegar
- small bunch dillroughly chopped
Nutrition: per serving
- kcal62
- fat3g
- saturates2g
- carbs6g
- sugars5g
- fibre2g
- protein3g
- salt0.85glow
Method
step 1
Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.
step 2
Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
