Cool, crunchy smashed cucumbers in a tangy dressing, topped with Sizzla. Five minutes, no cooking.
Serves: 4 as a side | Prep: 10 min
Ingredients
- 2 telegraph cucumbers
- 1 tsp salt
- 1 tbsp rice vinegar
- 1 tbsp tamari
- 1 tsp sugar
- 1 clove garlic, grated
- 2 tbsp The Flavorsmith Sizzla Chilli & Shiitake Crunch
- Fresh coriander
Method
- Lay the cucumbers on a board and smash firmly with a rolling pin until they split. Cut into bite-size pieces.
- Toss with the salt and leave in a colander for 10 minutes. Discard the liquid.
- Mix the vinegar, tamari, sugar and garlic. Toss through the cucumber.
- Spoon over the Sizzla and top with coriander. Serve cold.
Chef's tip: Smashing (not slicing) makes rough edges that grab the dressing.
Allergens: Sizzla contains peanuts, sesame and soy.