½ cucumber, peeled, halved lengthways, seeded and sliced thinly
|
Slice the top and bottom off the grapefruit and place flat on a cutting board. Very carefully slice away the peel and discard. Make V-shaped cuts to remove the segments and discard the membranes. Transfer the segments to a salad bowl along with the cucumber.
Place 2 lovage leaves on a board and very carefully bruise them with the end of your knife, or something else with a blunt edge. Add to the salad bowl and toss well with your hands. Place in the fridge to marinate for at least 1 hour and up to 12 hours.
Remove the bruised lovage leaves and allow the salad to get to room temperature. Serve with extra lovage leaves for decoration. |