Cucumber and Coconut Salad

Cook Time 15 minutes

Servings 4

Ingredients

6 small Lebanese cucumbers

a good pinch of salt

50ml rice wine vinegar

80ml coconut milk

1 tsp caster sugar

1 tsp sesame seeds, toasted

½ bunch mint, leaves picked

Method

Cut the cucumbers into 1cm rounds. Place in a colander with a pinch of salt. Toss and let stand for 10 minutes. Rinse salt off and pat dry.

Stir the vinegar into the coconut milk with the sugar.

Toss the cucumbers through dressing and garnish with mint and sesame seeds.