Gem Salad with mint and spiced buttermilk dressing

4-5 radishes, sliced very thinly

3 heads of gem lettuce, torn or cut into good-sized strips

½ medium cucumber, halved, deseeded and cut into ½ inch slices

Handful of mint, leaves only, torn or bruised

Pinch of sea salt

For the dressing:

250ml buttermilk

2 tbsp rapeseed oil

1 tsp of chilli flakes

4 dried curry leaves

1 tsp of cumin seeds

1 tsp of mustard seeds

Sea salt