Pear, Cucumber & Dill Salsa – Recipe

Necessity is the mother of invention right? This recipe would definitely fit with that – it’s the best thing I’ve invented this week, and they were virtually the only edible fresh ingredients we had in the house at lunchtime. I was really pleased with the flavour combo. We had it with (leftover) potato and stilton cakes for a light lunch, but it could be built up into a nice warm salad with some boiled new potatoes, smoked mackerel and perhaps some toasted walnuts, or it would make a nice bed for some grilled sea bass or other fillet’o’fish to sit on.


Conference pear – 1 medium size,  cored and cubed (0.5cm cubes). Skin on, or off for more refined look.

Cucumber – 4 inches,  cubed (0.5cm cubes). Skin on, or off for more refined look.

Dill – 2 tablespoons finely chopped leaves

Runny honey – 1 tsp

Cider vinegar – 1 tsp

Extra virgin olive oil – 1 tbsp

Salt and pepper to taste


Err, combine it in a bowl.


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