Radish Salad with Cucumber and Corn

Bring the vegetable broth to a boil according to package directions and reduce so that only about 1 tablespoon liquid remains. Set aside to cool.

Drain the corn well.

Wash, peel and grate the radish and mix with the whipped cream immediately.

For the marinade, mix crème fraîche with oil, the reduced vegetable soup, a squeeze of lime juice and some finely grated lime zest. Season to taste with salt and pepper.

Drain the radish (it should have lost some of its sharpness by now due to the whipped cream). Stir into the marinade together with the corn.

Put the radish salad in a cool place so that it can infuse well for some time.

Wash the cucumber just before serving, remove the core and grate it into the salad. (If you do this before, the salad will be very watery).

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