FIERY CUCUMBER SALAD WITH A FEW “CUKES” FOR SEB

Serves 6 to 8

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 5 minutes

For the chilli oil (this makes a large batch and can be used to spice up anything: cucumbers, fried eggs, noodles, or pasta sauce): chilli flakes 35 g ginger 2 T minced garlic 1 T minced

Maldon salt 1t canola oil 1 cup

chilli oil (see above) 1 T sesame oil 1 T (if you have roasted sesame oil even better) rice vinegar 1½ T

Maldon salt ½t sugar 1T

Woolworths mini cucumbers 700 g, topped, tailed and cut into 10 cm chunks (you can use other cucumbers but make sure to smash and drain them otherwise the salad will be too watery) sesame seeds 4 T, toasted roasted, salted peanuts 75 g, roughly crushed

1 To make the chilli oil, mix the chilli flakes, ginger, garlic and salt in a bowl. 2 Heat the oil in a small saucepan over a medium-high heat for about 4 minutes, until it gently starts to bubble. 3 Remove the oil from the heat and allow it to cool for a minute or so, then add the chilli mix and stir. The chilli will fizzle upon impact – don’t worry. Once it’s cooled down properly, pour the chilli oil into a jar. It can be stored for a month or so.

4 Mix the chilli oil, sesame oil, rice vinegar, salt and sugar and pour over the cucumbers. Before serving, sprinkle over the sesame seeds and peanuts. You can do your prep work ahead, but this salad is best freshly assembled.

WHEAT- AND GLUTEN-FREE, PLANT-BASED