Coconut & lime rice
A simple side dish to cool down spicy mains - use either jasmine or basmati rice. Try it with our chicken teriyaki skewers
Spiced cucumber & coriander salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 1 red chillideseeded and finely diced
- 50g sliced pickled gingerwith 1 tbsp juice
- zest and juice 2 limes
- 4 tbsp olive oil
- 1 cucumber
- 70g bag rocketor baby leaf salad
- small pack corianderroughly chopped
- small pack mintroughly chopped
Nutrition: per serving
- kcal126
- fat12glow
- saturates2g
- carbs4g
- sugars3g
- fibre2g
- protein2g
- salt0g
Method
step 1
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.
