Cu­cum­bers with Kim­chi Dress­ing, Roasted Peanuts and Cur­rants (v)

A great combo of chilled cu­cum­bers, spicy dress­ing, salty peanuts and pops of sweet cur­rants.


2 tele­graph cu­cum­bers, halved length­ways and seeds scooped out

2 tea­spoons reg­u­lar salt

1/3 cup cur­rants soaked in warm wa­ter for 10 min­utes

½ cup roasted salted peanuts, chopped

lime wedges to gar­nish ½ cup packed kim­chi 2 spring onions, thinly sliced 1 ta­ble­spoon rice vine­gar

2 tea­spoons sriracha chilli sauce

2 tea­spoons fish sauce 1 tea­spoon se­same oil 3 ta­ble­spoons grape­seed oil

Chop the cu­cum­bers in ir­reg­u­lar shapes. Place in a bowl, sprin­kle with the salt and toss to­gether. Trans­fer to a sieve and leave for 20 min­utes to drain.

DRESS­ING: Place all the in­gre­di­ents in a food pro­ces­sor and blend un­til smooth and bright or­ange. It will be thick.

TO SERVE: Pat the cu­cum­bers dry on kitchen tow­els. Drain the cur­rants. Toss the cu­cum­bers with half each of the dress­ing, cur­rants and peanuts then trans­fer to a serv­ing bowl. Scat­ter over the re­main­ing cur­rants and peanuts. Serve the re­main­ing dress­ing sep­a­rately. SERVES 4-6

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