Radish, Cucumber & Celery Salad with Arugula & Feta

Crunchy, colourful and low cal, this refreshing Radish, Cucumber & Celery Salad with peppery arugula and tangy Greek feta is a light and healthy summer dish that can be put together in a matter of minutes. Add some fresh herbs such as dill, basil, mint or tarragon and a handful of walnuts, and you also have a dish similar to Sabzi Khordan or Kanachi, a common side dish in Iranian and Armenian cuisines, which may be served with any meal often taking the place of a salad. Drizzled with a little olive oil, a dash of Maldon salt and served with some hot, crispy, flat Persian flatbreads, this is a healthy, light and delicious starter with absolutely no cooking involved — what could be better on a hot summer day.



Radish, Cucumber & Celery Salad with Arugula & Feta
Serves 2

1/4 English cucumber, cut into 4 lengthwise then chopped
8 radishes, washed and chastely chopped
2 stalks of celery, finely sliced on a diagonal
1 handful wild arugula
1 handful chopped fresh dill
2 oz fresh Greek feat, crumbled
1 tbsp olive oil
1/2 tsp Maldon salt
1/4 cup walnuts, optional


Arrange all the chopped vegetables and fresh herbs in a decorative bowl or platter then top with crumbled feta and a drizzle of olive oil. Garnish with a sprinkle of Maldon salt and serve with on it's own or with a flatbread of your choice.