Cucumber & fennel salad

• large cucumber↗1

  halved lengthways, deseeded and cut into thin half moons

• sugar↗1 tsp tsp
• fennel bulb↗1

  finely sliced

• pot reduced-fat soured cream↗150ml ml
• juice 1 lemon
• tbsp white wine vinegar↗1 tbsp
• small bunch dill↗

  roughly chopped

Step-by-step instructions

1. 1

   Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

2. 2

   Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.