canola oil Archives

Braai recipes

Cucumber salad

5 minutes

Cucumber salad

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 1 hour’s chilling time

Cooking Time 5 minutes

Ingredients

2 large cucumbers
300 g celery, cut into chunks
1 lemon, juiced
4 T brown sugar
salt, to taste
100 g fresh ginger, finely sliced julienne
1⁄2 cup water
4 T canola oil
8 g sesame seeds

Method

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.

Find more salad recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Braaied chakalaka chicken

Korean-style keema

Butter chicken noodles

Chickpea chakalaka

Home-made chilli oil

Summer ceviche salad

Pork sausage kebabs

Bone marrow dhal

Brûléed butternut

Whole roast broccoli

Brie-baked cauliflower

Cucumber salad

Cucumber salad

Ingredients

Method