CELERY-BRINED CUCUMBER SALAD WITH FRESH GINGER
“The first time I made this recipe was for a wedding, and it embodies the kind of simple creativity that makes my heart smile. The natural salt in celery makes its juice act as a sort of brine, which I turn into a vibrant dressing with lemon juice, oil, fresh ginger and sugar. This salad is delicious on its own but also elevates any grilled meat and is great in a sandwich.”
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes, plus 1 hour’s chilling time
Cooking: 5 minutes
large cucumbers 2
celery 300 g, cut into chunks
lemon 1, juiced
brown sugar 4 T
salt, to taste
fresh ginger 100 g, finely sliced julienne
water ½ cup
canola oil 4 T
sesame seeds 8 g
1 Thinly slice the cucumbers into rounds. Blend the celery, lemon juice, sugar, salt, half the ginger and the water until smooth.
2 Using a fine mesh strainer, strain the liquid into a container, squeezing out the excess liquid. Submerge the cucumber slices in the celery juice. Add the remaining ginger to the cucumber-celery mixture and chill for 1 hour.
3 Heat a pan and add the oil and sesame seeds. Fry gently over a medium heat until nutty and golden brown. Season with salt. To serve, arrange the cucumber salad on a serving platter and sprinkle with the sesame seeds. Top with charred chillies if you like.
HEALTH-CONSCIOUS, MEAT-FREE
WINE: Woolworths Villiera Chenin Blanc
MARINATED CHICKEN WITH PEACH HOT SAUCE
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