You may also like
Ingredients
3 cups small Lebanese cucumbers
1 tbsp light sesame oil
½ tsp green chilli, sliced finely
Juice of an orange
Sea salt
2 cups mizuna salad leaves, washed and drained
2 tbsp mint leaves, chopped roughly
2 tbsp coriander leaves, chopped roughly
Method
Peel the cucumbers, cut in half lengthways, remove and discard the seeds.
Slice each half into centimetre-thick half moons and set aside.In a small pan, heat the oil and add the fresh chillies. Swirl to toast for 30 seconds and then quickly pour over the cucumbers.
Add a splash of orange juice, then the salt and toss.
Allow to rest before adding the mizuna leaves.
Mound this in a deep bowl and sprinkle with the fresh mint and coriander leaves.
