Salted cucumber with satay sauce

Serves 8
cucumbers 3, peeled
flaky salt 2 tsp
peanut oil 3 tbsp
lime juice of 1
chilli flakes 1 tsp

For the satay sauce
onion 1, peeled and blended
garlic 2 cloves
turmeric ½ tsp
coconut milk 1 tin
red chilli 1, sliced
lemongrass 1 stick, finely chopped
peanuts 250g, peeled and roasted
ketjap manis 50ml
limes juice of 2

To finish
spring onions 8, sliced thinly
fresh coriander 3 tbsp, chopped
green chilli 1, sliced
limes 2, cut into wedges

Split the cucumbers lengthways and lay on a tray, flat side up, then sprinkle over the flaky salt and leave for an hour or so. This does two things– it draws out the moisture and seasons the cucumber.

While the cucumber is salting, make the satay sauce. Put a splash of oil in a frying pan and fry the onion till it starts to colour, add the garlic and turmeric and cook out for a minute or so. Next add the coconut milk, chilli and lemongrass, bring to the boil, then remove from the heat and leave to cool.

Once cool, add to a food processor and blend to a coarse puree. Add the peanuts and pulse blitz. Season with the ketjap manis and lime juice and tip into a serving bowl.

To cook the cucumbers pat the flat side with a kitchen cloth and drizzle with a little peanut oil. Place them flat side down onto a hot barbecue griddle and cook for 3 to 4 minutes. Turn over, cook for 2 more minutes and remove from the heat. Place them on a tray, pour over the lime juice and chilli flakes, slice the cucumber into bite-sized dipping pieces and place on a salad plate. Warm the satay sauce and spoon over, top off with the spring onions, coriander, green chilli and serve with the lime wedges to squeeze over the top

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