Necessity is the mother of invention right? This recipe would definitely fit with that – it’s the best thing I’ve invented this week, and they were virtually the only edible fresh ingredients we had in the house at lunchtime. I was really pleased with the flavour combo. We had it with (leftover) potato and stilton cakes for a light lunch, but it could be built up into a nice warm salad with some boiled new potatoes, smoked mackerel and perhaps some toasted walnuts, or it would make a nice bed for some grilled sea bass or other fillet’o’fish to sit on.
Conference pear – 1 medium size, cored and cubed (0.5cm cubes). Skin on, or off for more refined look.
Cucumber – 4 inches, cubed (0.5cm cubes). Skin on, or off for more refined look.
Dill – 2 tablespoons finely chopped leaves
Runny honey – 1 tsp
Cider vinegar – 1 tsp
Extra virgin olive oil – 1 tbsp
Salt and pepper to taste
Err, combine it in a bowl.