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Spicy Cucumber Salad
Recipe by Mish Delish
This Spicy Cucumber Salad is the perfect dish for a hot balmy night. Crunchy, spicy, salty and sweet - it’s got umami going on!
Ingredients
- 1 punnet of baby Lebanese cucumbers, sliced in half
- 1 tsp toasted sesame seeds
- 2 cloves roasted garlic
- 2 tsp sea salt flakes
- 1 tsp rice vinegar
- 1 tsp gochujang (Korean fermented chilli paste)
- 1 tsp sesame oil
- 2 spring onions, finely chopped
- dried chilli flakes (optional)
Method
- Preheat oven to 190C and roast garlic in skin for 20 minutes or until soft.
- Toss the cucumbers through the salt in a colander and allow to stand for 30 minutes.
- Toast sesame seeds in dry non-stick frypan until golden.
- Pat cucumbers dry with paper towel and brush off as much salt as possible.
- Using the flat edge of a knife, spread the roasted garlic into a paste and mix with the rice vinegar, gochujang, and sesame oil.
- Toss the cucumber through the chilli mixture to coat. Plate up and sprinkle with spring onions toasted sesame seeds and chilli flakes, if you’re game!
Serves 2
