Name: Louis Tikaram’s cucumber and snow pea salad
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 4 Lebanese cucumbers, seeds removed, thinly sliced lengthways into 6cm strips; 200 gm snow peas, cut into julienne; 100 gm enoki mushrooms, stems separated; 1 long red chilli, cut into julienne; 1 tsp roasted white sesame seeds; 1 tsp roasted black sesame seeds; 10 sheets crisp nori snacks (5gm pack; see note); Sesame dressing; 60 ml (¼ cup) white vinegar; 60 ml (¼ cup) olive oil; 2 tbsp toasted sesame oil; 25 ml soy sauce; 1 tbsp caster sugar

“A refreshing salad to add to a shared meal, this is also an awesome little snack by itself,” says Tikaram. “Any dressing left over is also great used as a dipping sauce for fried seafood.”

Ingredients

4 Lebanese cucumbers, seeds removed, thinly sliced lengthways into 6cm strips

200 gm snow peas, cut into julienne

100 gm enoki mushrooms, stems separated

1 long red chilli, cut into julienne

1 tsp roasted white sesame seeds

1 tsp roasted black sesame seeds

10 sheets crisp nori snacks (5gm pack; see note)

Sesame dressing

60 ml (¼ cup) white vinegar

60 ml (¼ cup) olive oil

2 tbsp toasted sesame oil

25 ml soy sauce

1 tbsp caster sugar

Method

1.For sesame dressing, whisk ingredients in a bowl. Set aside.

2.Combine cucumber and snow peas with remaining ingredients (except sesame seeds and nori snacks) in a bowl and dress generously with sesame dressing (about 125ml; you’ll have some left over). Serve sprinkled with crumbled crisp nori and roasted white and black sesame seeds.