Spicy Cucumber Salad

Ingredients:

315g cucumber/1 large/ or two baby cucumbers

2 tbsp toasted sesame seeds

1 tsp nigella seeds

2 tsp crispy chili/or similar 

*easily found in most Asian supermarkets

10 fresh picked coriander leaves for garnish

Dressing:

1 garlic clove, grated

1 tsp ginger, grated

1 tsp Shaoxing rice wine/ can replace with rice wine vinegar

1 tbsp rice wine vinegar

1 lime

1 ½ tsp sugar

1 tbsp sesame oil

Method:

Whisk the dressing and set aside for 10 minutes. Chop the cucumber, leaving the skin on, into long triangular shapes. Toast then grind the sesame seeds in a mortar and pestle, leaving ½ teaspoon un-grinded and then mix into the paste. Put the cucumbers in a large bowl and toss in with the dressing and leave to marinate for twenty minutes. Remove and place in serving dish. Add a few tbsp of the dressing to serve. Add the sesame seeds mixture and toss through. Add the nigella seeds and mix well. Top with crispy chili oil and picked coriander leaves.