Salted cucumber with sesame, garlic and vinegar

Salted cucumber with sesame, garlic and vinegar

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
4
Photographer
Jacqui Melville

I have been trained in classic and modern French cookery, but over the years my repertoire has extended to many cuisines. I’ll be honest: I’m not that good at Chinese or South-East Asian cooking, but I practise a lot at home, using the family as guinea pigs. This is one of those simple recipes that turned out to be a ripper.

Ingredients

Quantity Ingredient
4 lebanese cucumbers
1 tablespoon salt flakes
100ml sunflower or grapeseed oil
5 garlic cloves, finely diced
1 tablespoon sesame seeds
50ml chardonnay vinegar, (see glossary)

Method

  1. Peel your cucumbers, then slice them into rounds about the thickness of ya pinky. Place in a colander, add the salt, stir thoroughly and let sit for 10 minutes. Now wash under cold water and let drain for a bit.
  2. Meanwhile, back at the ranch, place the sunflower oil and garlic in a small pot and bring to a simmer over a medium heat. Now we are going to cook out the garlic until it starts to turn golden brown; once it has, take it off the heat, add the sesame seeds, then transfer to a bowl. Keep stirring for a bit until the mixture cools, then stir in the vinegar.
  3. Dry off the cucumber, then toss with the garlic and sesame dressing. Place in your desired bowl and serve.
Tags:
salad
salads
vegetables
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