2 medium cucumbers
2 tbsp good-quality white wine vinegar
grated zest 2 lemons
4 tbsp rapeseed oil
good pinch salt
4 tbsp chopped dill
Halve the cucumbers lengthways and scoop out the seeds, then cut the flesh into 3mm slices and place in a bowl.
Add the wine vinegar, lemon zest, rapeseed oil, salt and dill and toss to mix. Cover and leave to stand for about 45 mins before serving.