Easy / prepare ahead
Preparation time 20 minutes
200g (7oz) radishes, quartered 1½ cucumbers, halved lengthways, deseeded and sliced 375g (13oz) frozen broad beans, blanched and podded (optional)
2tbsp finely chopped dill 2tbsp white wine vinegar 4tsp caster sugar
Combine the radishes, cucumbers and beans in a bowl. Mix together the dill, vinegar and sugar and season well. Dress the salad just before serving. The undressed veg can be kept in the fridge for up to 24 hours.
Per serving 29 calories, 0.5g fat, 4g carbohydrate