Chinese cucumber and sesame salad

There is a restaurant in Hobart called Written on Tea that Matthew, Ross and I eat at together whenever we’re in town at the same time. We order the same things every visit - pork stuffed eggplant, xiao long bao, chilli beef soup and this super refreshing and simple salad.

Credit: Gourmet Farmer Afloat

• serves

  4

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 4 Lebanese cucumbers, peeled and sliced
• 1 long fresh red chilli, seeded and finely chopped
• 2 tbsp salt
• 2 tsp black sesame seeds
• 2 tbsp Chinese black vinegar
• 1 tbsp sesame oil

Instructions

Combine all the ingredients in a large bowl until the cucumber is well coated. Serve immediately.

This recipe is from Gourmet Farmer Afloat.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.