7 Minute Asian Inspired Cucumber Salad


Guests arrive in 10 minutes, the BBQ is hot, but what sides have you prepared? This one has you covered.


Ingredients:


2tbsp Basmati Rice, uncooked

800g Persian & English Cucumbers, Chopped and sliced

4 tbsp Lime Juice

1 tbsp Rice Vinegar

2 tbsp Fish Sauce (substitute vegan if required)

2 tbsp Sesame Oil

2 Green Chillies, finely chopped

1 tbsp Demerara Sugar

Fresh Coriander & Mint (or any garden soft herbs)


Method:


1. Toast the rice over a medium heat in a dry pan, once it turns light golden and smells nutty, remove, cool a little then blitz to the texture of coarse sand. Set aside.

2. Add the cucumbers to a large bowl. In a smaller bowl, whisk all the remaining ingredients aside from the herbs.

3. Spoon over the cucumbers, toss into a large bowl, fork through the herbs and sprinkle with the toasted rice. Serve with 3 minutes to spare (time for a glass of wine…)