Cucumbers with Kimchi Dressing, Roasted Peanuts and Currants
Photography by Josh Griggs.
A great combo of chilled cucumbers, spicy dressing, salty peanuts and pops of sweet currants.
Serves: 4-6
INGREDIENTS
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
Dressing
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!