Ingredients

Method

• For the chilli oil:
• 35 g chilli flakes
• 2 T ginger, minced
• 1 T garlic, minced
• 1 t Maldon salt
• 1 cup canola oil
• For the salad:
• 1 T chilli oil
• 1 T sesame oil (if you have roasted sesame oil even better)
• 1½ T rice vinegar
• ½ t Maldon salt  
• 1 T sugar
• 4 T sesame seeds, toasted
• 75 g roasted, salted peanuts, roughly crushed

Method

Ingredients

1. To make the chilli oil, mix the chilli flakes, ginger, garlic and salt in a bowl.

2. Heat the oil in a small saucepan over a medium-high heat for about 4 minutes, until it gently starts to bubble.

3. Remove the oil from the heat and allow it to cool for a minute or so, then add the chilli mix and stir. The chilli will fizzle upon impact – don’t worry. Once it’s cooled down properly, pour the chilli oil into a jar. It can be stored for a month or so.

4. Mix the chilli oil, sesame oil, rice vinegar, salt and sugar and pour over the cucumbers. Before serving, sprinkle over the sesame seeds and peanuts. You can do your prep work ahead, but this salad is best freshly assembled.

Cooks note: The recipe makes a big batch of chilli oil that can be used to spice up anything: cucumbers, fried eggs, noodles, or pasta sauce.

Find more salad recipes here. 

Read Sam's inspiration behind this recipe here. 

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Nadia Meyer