Salads
Cucumber and radish salad
This simple, crunchy, delicate salad is a great counterbalance to highly spiced or very hearty mains. It also makes a lovely, refreshing side to chicken or fish on a hot summer day.
Ingredients
- 2 cucumbers
- bunch of small red radishes, trimmed and quartered
- 2 tbsp sunflower oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 chilli, chopped
- 2 tbsp lime juice (or lemon juice)
- 75g cashew nuts, roasted
- 1 tbsp fresh coriander, chopped
- salt and pepper
Method
-
Step 1
Peel the cucumbers, cut them lengthways in half and scoop out the seeds with a teaspoon. Cut the flesh into 1cm dice and combine with the radishes in a bowl.
-
Step 2
Heat the sunflower oil in a small frying pan, add the mustard and cumin seeds and cook over a medium heat for about a minute, until the seeds begin to pop. Add the chilli and cook for 30 seconds. Remove from the heat and leave to cool.
-
Step 3
Pour the mixture over the cucumber and radishes. Add the lime juice, cashews and coriander, season to taste, then toss to combine.