Wedge salad with soy seeds & pickled dill cucumbers

• white wine vinegar↗75ml ml
• caster sugar↗1 tbsp tbsp
• ground turmeric↗¼ tsp tsp
• finely chopped dill1 tsp tsp
• large cucumber↗1

  thinly sliced into 1-2mm-thick rounds

• iceberg lettuce↗1

  halved through the core, each half cut into wedges

• mixed seeds75g g
• caster sugar↗1 tsp tsp
• light soy sauce↗1 tbsp tbsp
• buttermilk↗100ml ml
• Greek-style yogurt↗3 tbsp tbsp
• Dijon mustard↗½ tsp tsp
• small garlic clove↗1

  finely grated

• finely chopped dill1 tbsp tbsp
• liquid from the quick-pickled cucumbers↗2 tbsp tbsp

  (see above)

Step-by-step instructions

1. 1

   Combine the vinegar, sugar, turmeric, dill and ½ tsp sea salt in a medium non-reactive bowl, whisking to dissolve the sugar and salt. Add the cucumber slices, mix well and leave to pickle for 10 mins. Check the cucumber slices are still submerged, and if not, weigh down with a plate. Leave to continue pickling for a further 30 mins.

2. 2

   Toast the seeds in a dry, heavy-based pan over a medium heat for 4-5 mins, shuffling the pan often until the seeds begin to colour and pop. Add the sugar, then stir, turn off the heat, pour in the soy sauce, mix well and pour out onto a large plate to cool. Break up any clumps using a fork and store in an airtight container until needed. Will keep for up to a week. Combine all the dressing ingredients in a bowl or jug, and season well.

3. 3

   Arrange the lettuce wedges in a serving bowl and spoon over half the dressing. Scatter over the pickled cucumbers, then spoon over the rest of the dressing and the seeds.