Cucumber and peanut salad
INGREDIENTS
1 large telegraph cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons peanut oil
2 large mild red chillies, finely chopped
1⁄2 teaspoon salt
1⁄2 cup raw peanuts, roasted and roughly chopped
1⁄4 cup packed roughly chopped coriander leaves
METHOD
Peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways and scrape out the seeds. Cut into 5cm lengths, and then cut each piece into batons. Mix the vinegar and sugar in a bowl, add the cucumber and mix well.
Heat the peanut oil in a small skillet. Add the chilli and cook 20-30 seconds. Pour this over the cucumber, sprinkle over the salt and mix well. Toss through the peanuts and coriander and transfer to a serving bowl.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!