cucumber peanut salad

This salad is crisp, crunchy and full of flavour. I like to leave a bit of green skin on the cucumbers when I peel them. Cut the cucumbers in half lengthwise and spoon out all the seeds before dicing.

Heat the ghee over medium heat in a skillet. When hot stir in the cumin and toast until fragrant, about 30 seconds. Remove from heat and stir in the salt. Toss the cumin ghee into the salad and add the rest of the dressing ingredients to the salad as well. Add coconut, herbs and peanuts last so they don't lose their crunch.

Ingredients;

2 medium cucumbers, peeled, seeded and diced

1/4 cup large flake coconut

handful fresh mint chiffonade

handful cilantro chiffonade

1/4 cup roasted peanuts (can be ground into dressing, however I prefer them whole)

1 Tbsp ghee, clarified butter or sunflower oil

1 tsp cumin seeds

4 Tbsp fresh lime juice

4 Tbsp rice wine vinegar

1 Tbsp agave nectar

2 chilies, diced (I like it spicy if you don't, use only one chilli and remove all the seeds)

1 garlic clove, diced

sea salt