Cucumber and peanut salad
INGREDIENTS
1 large telegraph cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons peanut oil
2 large mild red chillies, finely chopped
1⁄2 teaspoon salt
1⁄2 cup raw peanuts, roasted and roughly chopped
1⁄4 cup packed roughly chopped coriander leaves
METHOD
Peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways and scrape out the seeds. Cut into 5cm lengths, and then cut each piece into batons. Mix the vinegar and sugar in a bowl, add the cucumber and mix well.
Heat the peanut oil in a small skillet. Add the chilli and cook 20-30 seconds. Pour this over the cucumber, sprinkle over the salt and mix well. Toss through the peanuts and coriander and transfer to a serving bowl.
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Issue #98
We might be in the depths of winter, but the latest issue of dish will inspire you with delicious recipes to brighten even the most grim of days. We start with a selection of classic French bistro dishes – think beef bourguignon and creamy potatoes – before turning to sumptuous soups. Next, it’s all about warming curries and bowlfuls of noodles and dumplings, perfect for those chilly nights. In the mood for something sweet? Check out our delectable chocolate and caramel treats, or turn to our Food Fast section, full of desserts quick enough to make on a weeknight.