This week’s #TheFridayRecipe is a cross between a salad and a vegetable side dish which goes particularly well with fish like pan fried cod, hake or salmon. The cucumber and beans deliver crunch and the peas, sweetness – all in a light dressing of dill, lemon, olive oil and Dijon mustard. Simple and delicious; two of my favourite words.

This serves four but you can just scale it up and down pretty easily.

• 1 whole cucumber
• 3 tbsps frozen petits pois, thawed but not cooked
• 1 small pack of fine green beans
• Juice of half a lemon
• 1 tbs Dijon mustard
• 1 tbs finely chopped dill
• Salt and ground white pepper

To make…

• Halve and then quarter the cucumber lengthwise. Remove the seeds with a teaspoon or a knife. Cut into 1cm chunks.
• Top and tail the beans, cut each one into 4 or 5 pieces. Cook in boiling salted water, drain and rinse with cold water, drain again.
• Thaw the petits pots by covering them in boiling water for a couple of minutes and then drain them.
• In your salad bowl, add the lemon juice and mustard and a pinch of salt and whisk so it all dissolves together. Add the olive oil and whisk into an emulsion. Check for seasoning and add the finely chopped dill.
• Add the peas, cucumber and beans to the serving bowl and dress with the dill mixture. Serve chilled.

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