NZ Life & Leisure - - Ruth Pretty -

Put ¼ cup rice wine vine­gar, 1 ta­ble­spoon canola oil, 1 tea­spoon se­same oil, ¼ tea­spoon flaky salt and a good pinch of dried red pep­per flakes or grated frozen red chilli in a bowl. Stir well, then add 1 small red onion, thinly sliced, 8 plump radishes, sliced and 1 small­ish cu­cum­ber, halved length­wise, seeds re­moved and sliced. Stir gen­tly and use within 30 min­utes, or cover and re­frig­er­ate for up to three weeks. Sprin­kle with 1 tea­spoon lightly toasted se­same seeds just be­fore serv­ing. Serves 8

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