Spiced Cucumber, Peanut and Coconut Salad
Food writer Sonali Shah’s quick, refreshing Spiced Cucumber, Peanut and Coconut Salad, known as khamang kakdi, is a side dish from Maharashtra, a coastal state in India. Once you’ve toasted the seeds and chopped the cucumbers, it’s an easy ‘chuck it all in’ jobby. If you’re entertaining and want to speed things up, you can make the spiced oil ahead of time, but only drizzle over the salad when you’re plating up.
- Time: 16 min
- Servings: 6
Source: ocado.com
Ingredients
- of coconut oil or vegetable oil
- of black mustard seeds
- of cumin seeds
- of sesame seeds
- cucumber, chopped into bite-sized pieces
- handful of coriander, chopped
- pickled green chillies, finely sliced, plus 4tbsp brine
- of unsalted roasted peanuts, chopped
- of toasted coconut flakes