Spicy cucumber salad
Cool yet fiery, this Asian-inspired cucumber salad is a barbecue must. It’s also great with chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
Without the chicken
- Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. Slice cucumber into thick diagonal chunks. Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. Meanwhile, tip the other salad ingredients into a bowl. Drain the cucumber and tip in with the rest of the ingredients.
- Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. Flip the chicken over and give it a few mins more on the flesh side to finish it off. Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.
Per serving
238 kcalories, protein 33g, carbohydrate 5g, fat 9 g, saturated fat 2g, fibre 1g, sugar 4g, salt 2.17 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4393/
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Ingredients
FOR THE CUCUMBER SALAD
- 1 large cucumber , peeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of ginger , finely chopped
- 2 garlic cloves , finely chopped
- 1 large red chilli , halved, deseeded and finely sliced
- 2 spring onions , finely sliced
- large handful coriander leaves
FOR THE CHICKEN
- 1 tbsp olive oil
- 4 chicken breasts , skin on
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Vegetarian, Low-fat
Without the chicken
No-cook side dish
Ingredients
FOR THE CUCUMBER SALAD
- 1 large cucumber , peeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of ginger , finely chopped
- 2 garlic cloves , finely chopped
- 1 large red chilli , halved, deseeded and finely sliced
- 2 spring onions , finely sliced
- large handful coriander leaves
FOR THE CHICKEN
- 1 tbsp olive oil
- 4 chicken breasts , skin on
Per serving
238 kcalories, protein 33g, carbohydrate 5g, fat 9 g, saturated fat 2g, fibre 1g, sugar 4g, salt 2.17 g
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01 November 2007
Philippa rated this recipe
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22 February 2008
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11 March 2008
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18 June 2008
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