DILL-DRESSED VEGETABLES

Instead of plain crudité on your platter, the idea here is that your vegetables are already dressed with a tasty, slightly pickley lemon-and-dill dressing that enhances their flavour. I prefer some vegetables blanched quickly before dressing – cauliflower and beans benefit from a quick plunge in boiling water and a refresh under cold water. Good vegetables for your platter are cucumber, carrots, radish, cauliflower and beans.

Instructions

1.	Put the vegetables in a clean sink and sprinkle with the salt, tossing around a little with your hands to coat.
2.	Leave for 15 minutes, then rinse well and drain in a colander.
3.	Place in a dish and add the vinegar, lemon juice and dill and toss well.
4.	Leave for at least 30 minutes before serving.