Ingredients

¼ cup lemon-infused olive oil

¼ cup white wine vinegar

1 garlic clove, finely chopped

1 tsp sugar

Sea salt

½ Lebanese cucumber, halved, seeded and grated

1 celery stick, grated

5 radishes, trimmed, rinsed and grated

24 oysters

1 punnet micro herbs or mustard sprouts

Method

1.

Whisk together oil, vinegar, garlic and sugar in a bowl. Season with salt. Combine cucumber, celery and radish.

2.

Arrange oysters on a plate. Spoon a little dressing over each oyster. Top with salad and decorate with micro herbs to serve.

Tip: Create a bed of rock or sea salt on a serving platter to stabilise oysters while they are being dressed.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

1.

2.

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