This crunchy side salad is packed with fresh textures and zingy flavours. Serve alongside spicy, Asian-style mains
Ingredients
- 1 red chilli, deseeded and finely diced
- 50g sliced pickled ginger with 1 tbsp juice
- zest and juice 2 limes
- 4 tbsp olive oil
- 1 cucumber
- 70g bag rocket or baby leaf salad
- small pack coriander, roughly chopped
- small pack mint, roughly chopped
Method
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Combine the chilli, ginger and its juice, lime zest and juice, and olive oil in a large bowl. Use a vegetable peeler to peel the cucumber into ribbons, discarding the central seedy part. Toss through the chilli dressing along with the salad leaves, coriander and mint. Serve immediately.