Mussel, basil, tomatoes and cucumber salad
Photo by Babiche Martens
- Thinly slice the cucumber. Place on a plate and scatter with the salt, sugar, dill and mint. Leave to cure for 2 hours then pat dry before serving with the salad.
- Scrub the mussels, remove any beards then steam until just open. Chop into quarters.
- Slice the tomatoes then arrange with the cucumber and mussels on a platter. Scatter with basil leaves and drizzle with olive oil.