Cucumber, coconut yoghurt and jungle curry dressing

SERVES 4 AS A LIGHT MEAL OR STARTER Begin this recipe 1 day ahead.

1/2 cup (125ml) rice vinegar 1/4 cup (55g) caster sugar 1/4 cup (20g) salt flakes 2 long green chillies, finely chopped 1 tsp each toasted coriander, fennel seeds and white peppercorns 3 Lebanese cucumbers, sliced into 2mm rounds 3 baby cucumbers (cukes), sliced into 2mm rounds Snow pea tendrils, to serve

JUNGLE CURRY DRESSING

(MAKES APPROX. 1 CUP – 250ML) 2 eschalots, finely chopped

1 long red chilli, finely chopped 2 garlic cloves, crushed

1 lemongrass stalk, white part only,

finely chopped

5cm piece (25g) ginger, finely grated

(we used a microplane)

5cm piece galangal, finely grated

(we used a microplane)

2 kaffir lime leaves, finely chopped 1/2 tsp Sichuan peppercorns, toasted,

ground

1/4 cup (60ml) extra virgin olive oil 100ml coconut water

2 tbs fish sauce

2 tbs maple syrup

Juice of 1 lime

COCONUT YOGHURT 200g coconut yoghurt Zest of 1 lime

To pickle the cucumbers, combine vinegar, sugar, salt, chilli and spices with 1 cup (250ml) water in a small saucepan and bring to the boil. Remove from the heat and stand for 30 minutes to cool slightly and for the spices to infuse. Strain liquid and discard solids, then pour the liquid over the cucumbers. Allow to pickle in the fridge, covered, for at least 12 hours. For the jungle curry dressing, place eschalot, chilli, garlic, lemongrass, ginger, galangal, kaffir lime leaf, Sichuan peppercorn and olive oil in a medium saucepan over low heat. Cook for 12-15 minutes or until vegetables are soft and fragrant but not coloured. Add coconut water, fish sauce and maple syrup. Increase heat to medium-high, bring to the boil then immediately remove from the heat. Allow to cool completely before adding lime juice. Adjust seasoning as needed. The dressing should be quite salty to balance the sweetness of the cucumbers and the richness of the coconut yoghurt. For the coconut yoghurt, combine all ingredients and 1/2 tsp salt flakes in a bowl and whisk until well combined. Spoon coconut yoghurt onto a large wide bowl or plate. Drain cucumbers and arrange on top of the coconut yoghurt. Drizzle with jungle curry dressing and scatter with snow pea tendrils. Serve immediately.