Description
This unusual cucumber, chilli and poppy seed salad is the perfect side for a summer barbecue.
Ingredients
Scale
- 3 Small Cucumbers
- 1 Mild Red Chilli, very thinly sliced
- 2 tbsp Fresh Coriander, roughly chopped
- 40 ml White Wine Vinegar (I like Aspall’s)
- 50 ml Sunflower Oil
- 1 tbsp Poppy Seeds
- Very Large Pinch Golden Caster Sugar
- Sea Salt
- Freshly Ground Black Pepper
Instructions
- Slice the cucumbers down the middle, then slice into about 1/2 cm thick slices diagonally.
- Add the cucumber, chilli, poppy seeds and coriander to a large bowl. In a smaller bowl whisk together the sugar, vinegar, oil, a good large pinch of sea salt (as ever, I always use Breton Fleur de Sel) and a good few grinds of black pepper to make a dressing.
- Pour over the cucumber and mix everything well until it is well coated. Serve at room temperature.