This zingy side goes well with meat and fish - and is delicious on its own as a snack. Anna Jones makes a version with her delicious spiced potato cakes and dhal. Keeps for up to a week in the fridge.
1 cucumber, sliced
1 tsp sea salt
2 tsp caster sugar
1 tsp coriander seeds
a small bunch of dill, leaves picked and chopped
2 tbs white wine vinegar (or more to cover if storing)
Mix all the ingredients together. Eat straight away or leave to marinate for half an hour.
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