Ingredients
| 1 large cucumber | |
| 1 cup kimchi | |
| 2 tablespoons tahini | |
| 2 teaspoons sesame oil | |
| 1 tablespoon rice vinegar | |
| 2 teaspoons soy sauce | |
| 1 clove garlic, minced | |
| 2cm-piece ginger, minced | |
| 2 spring onions, finely chopped | |
| toasted sesame seeds |
There is nothing better than a cold salad on a super hot day – especially one that is quick to throw together. This one has been popular over summer, usually just as it is but sometimes with shredded or sliced chicken that has been poached with ginger and garlic and served alongside.
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Instructions
| 1. | Cut the cucumber in half lengthwise and scoop out and discard the seeds. |
| 2. | Slice the cucumber and put into a bowl. |
| 3. | Roughly chop the kimchi and add to the cucumber. |
| 4. | In a small jug, whisk together the tahini, sesame oil, rice vinegar, soy sauce, garlic and ginger with 2-3 tablespoons water. |
| 5. | Toss the dressing with the cucumber and half the spring onions, Put onto a platter and top with remaining spring onions and toasted sesame seeds. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe