Hugh Fearnley-Whittingstall
Hugh swapped onions for strawberries for a fresh take on a British classic in River Cottage
Serves 2 as a starter
1. Put the strawberries and cucumber in a sieve and toss with a good 1tbsp of sea salt. Leave for 10 minutes then rinse off the salt.
2. Put the strawberries and cucumber in a mixing bowl with the vinegar, sugar, a few twists of black pepper, oil and the chopped dill. Toss together and leave to stand for 10 minutes to allow the flavours to develop. Serve the salad trickled with the juices from the bottom of the bowl.
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