Ingredients

Method

• 1 large cucumber
• 1⁄2 cup amasi
• 10 g dill, chopped
• 10 g mint, roughly chopped
• 1 lemon, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 2 T Woolworths chilli crunch
For the gomashio sprinkle:
• 70 g sesame seeds, toasted
• 1 T sea salt

Method

Ingredients

1. Peel the cucumber and set aside the skin. Using a vegetable peeler, slice the cucumber into ribbons and arrange on a platter.

2. To make the amasi raita, place the cucumber peel, amasi, dill, mint, lemon juice and zest, salt and pepper into a blender and blitz until smooth. Drizzle over the cucumber.

3. To make the gomashio sprinkle, place the sesame seeds and salt in a blender and pulse until the sesame seeds are cracked. Sprinkle onto the salad, spoon over the chilli crunch and serve immediately.

Find more salad recipes here. 

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi