Radish/Persian cucumber salad

Makes 4 quarts

• 3 oz feta cheese
• ¼ cup diced radishes (use a mix)
• ½ cup of Persian cucumber cut on bias
• 1 Tablespoon julienne red onion
• 1 Tablespoon Salsa Verde-( fresh chopped herbs, capers, anchovies, lemon zest in extra virgin olive oil in equal parts)
• 8 borage flowers
• 1 teaspoon micro basil
• 5 pieces of julienne preserved lemon roughly 1 teaspoon
• 1 teaspoon lemon oil
• Pinch of cracked Tellicherry peppercorns

Method

Mix lemon oil with radishes, cucumbers, red onion and preserved lemons in a bowl and let sit for 30 minutes. Place in small pile on a plate and top with cheese. Add borage flowers and micro basil. Then add the crushed peppercorns. Drizzle the Salsa Verde around the outside of your cucumbers and radish