Cool and refreshingly different with the addition of sushi seasoning.
2 large cucumbers, peeled, halved and then sliced
2 tsp lemon juice
1 tsp sesame oil
4 tbsp sushi seasoning vinegar
2 tsp sweet chilli sauce
1 tsp agave nectar
1 bunch dill, chopped
1 bunch mint, chopped
1 handful chives, chopped
sea salt and white pepper
1 tbsp toasted sesame seeds
Preparation time – 30 mins
Peel each cucumber.
Cut the cucumbers in half down the length, scoop out the seeds with a teaspoon then cut slices down each length and place in a large mixing bowl.
Finely chop the mint, dill, chives and place in the bowl with the cucumbers and season with white pepper and a little sea salt.
In a separate small mixing bowl, add the lemon juice, sweet chilli, vinegar, sesame oil and agave nectar. Mix well then pour over the cucumbers.
Sprinkle with toasted sesame seeds.
LISA’S TIP – For me, cucumbers mean summer is almost here and I will be able to slice, dice, and chop fresh cucumbers into dishes of all shapes and forms. Clearly I love all things ‘cucumbery’ – who doesn’t? This salad was inspired by those thinly sliced cucumbers marinated in rice vinegar that are sometimes served with sushi. This is a refreshing salad that is perfect for days when it’s really scorching outside.