Ingredients (2 servings) as a side dish:

  • 1/2 cucumber, shaved into fine slices

for the ginger coconut dressing:

  • 10g ginger, peeled and finely grated
  • 1 tbsp coconut puree, the solid (top) part of a coconut milk
  • 1/2 tsp maple syrup
  • 1 tbsp olive oil
  • 1/2 tbsp white wine vinegar
  • 1/4 tsp chili flakes
  • salt
  • pepper, freshly ground

for garnish:

  • 1/2 spring onion, cut in half lengthwise into very fine strips
  • 10g coriander, coarsely chopped
  • chili flakes
  • pepper, freshly ground

  1. For the ginger coconut dressing, whisk all ingredients in a small bowl until combined. Season to taste with salt and pepper.
  2. Toss the sliced cucumber with the dressing in a bowl. Add cilantro and arrange in a bowl.
  3. Garnish with scallions, chili flakes and freshly ground pepper.