You’ll be astounded at what a great texture cucumber has when it's cut in this way with a julienne peeler. The salad is beautifully clean and tasty – perfect for hot summer nights. It's great by itself or alongside rich dishes.
Serves: 2 (4 as a side)
INGREDIENTS
1 telegraph cucumber
1 large carrot, peeled
3 tablespoons tahini
2 tablespoons water
1 teaspoon tamari
1 teaspoon apple cider vinegar
1 teaspoon coconut sugar or brown sugar
Sea salt and cracked black pepper.
To serve: fine slivers of spring onion, black sesame seeds, white sesame seeds
METHOD
Trim the ends from the cucumber. Use a julienne peeler to create the ‘noodles’. Work around the outside, stopping as soon as you reach the seeds.
Julienne the carrot. Lay the cut vegetables out on a tea towel. Use another tea towel on top to blot as much liquid as possible.
Combine all the remaining ingredients in a small jug. Whisk vigourously. Add a little water if the dressing is too thick. Taste and season with sea salt and cracked black pepper if desired.
Toss the vegetables in the dressing just prior to serving. Sprinkle with spring onion and sesame seeds.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.