Summary

Ingredients

• 1 small cucumber (s)
• 6 tablespoon olive oil
• 2 small fennel bulbs
• 2 tablespoon lemon juice
• 1 clove garlic, peeled and crushed
• 1 tablespoon peppermint, fresh, chopped
• 1 pinch (s) sugar
• salt and pepper
• 1 bunch radishes, large bunch

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Instructions

1. Peel the cucumber and cut in half lengthways. Scrape out the seeds with a teaspoon and throw them away. Then finely dice the pulp. Clean the fennel, save some of the green cabbage for garnish. Now rub the fennel into a bowl. Add the diced cucumber and mix well.
2. Mix the remaining ingredients (except for the radishes) in a bowl. Season with salt and pepper to taste. Pour over the fennel and cucumber, mix well. Let it steep in the refrigerator for about 2 hours.
3. Take a flat plate and cut the radishes into thin slices and surround the plate with them. Season the fennel and cucumber salad again and pile in the middle of the plate. Serve well chilled! Garnish with fennel leaves.