This a perfect dish for a hot balmy night. It has all the tasty feels - crunchy, spicy, salty and sweet.
Spicy Cucumber Salad
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)
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!