Peel and de-seed (normally I like skins on but you have to for this recipe) then cut into small pieces.
Then make a dressing from a couple of table spoons of vinegar (preferably rice vinegar but white wine would do) and a teaspoon or two of sugar (to taste. I like mine quite sharp but you don't want to strip your tastebuds).
Simply add A to B and allow to marinade for 15 mins or so.
Alternatively, cucumber goes really well with a yogurt and mint dressing- again add a little vinegar for sharpness.
Mandoline or finely slice a whole cue. (Remove skin first). Heat 100ml rice wine vinegar in pan over low heat and stir in 110g caster sugar until dissolved. Cool.
Finely chop dill. Layer a 1/4 of the cue in a small high sided dish and season sprinkle a 1/4 of the dill over the cue and repeat layers. Pour over vinegar cover and leave for at least an hour. Drain liquid before eating.
Thank you everyone! I've made Thistledew's salad (with mint as suggested 2.5 and AISS) - was a total success, so made it again today. I've now seen the Dill idea and am going to try that sometime in next few days. I love dill.