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.


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)


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…)