Cucumber Salad

(4 portions)

• 4 cucumbers
• 200g sweet corn kernels 
• 1 punnet Garden Cress
• ½ punnet Rock Chives 
• 1 tbsp crème fraiche 
• 1 small garlic clove 
• 100ml olive oil
• Seasoning (salt and pepper)

• Peel, cut the cucumbers longwise and deseed.
• Slice each half and put in a bowl.
• Add to the bowl the cooked sweet corn kernels with the chopped Rock Chives.
• To make the dressing; pour in a little jar the olive oil, add the crème fraiche, the chopped garlic clove and the seasoning.
• Close the jar with the lid and give it a good shake, the dressing is done!
• Pour the dressing in the bowl and fold and mix gently the salad.
• Dress the plate and finish with the Garden Cress on top.

Recipe: Franck Pontais