Spicy cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
For the cucumber salad
- 1 large cucumberpeeled
- 1 tsp golden caster sugar
- 1 tbsp rice white wine vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- small knob of gingerfinely chopped
- 2 garlic clovesfinely chopped
- 1 large red chillihalved, deseeded and finely sliced
- 2 spring onionsfinely sliced
- large handful corianderleaves
For the chicken
- 1 tbsp olive oil
- 4 chicken breastsskin on
Nutrition: per serving
- kcal238
- fat9glow
- saturates2g
- carbs5g
- sugars4g
- fibre1g
- protein33g
- salt2.17g
Method
step 1
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.
step 2
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.