a selection of fresh vegetables, cut into bite-sized pieces, blanched where needed (about 1kg in total)
2 tablespoons salt
2 tablespoons vinegar
4 tablespoons lemon juice
½ cup fresh dill, chopped

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.


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.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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