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