Vegan Cucumber

Cucumber, Oyster Mushroom & Peanut Salad

Cucumber, Oyster Mushroom & Peanut Salad

(Serves 4)


3 lebanese cucumbers, cut into bite size dice

6 large oyster mushrooms, sliced

1 red chilli, sliced

½ tsp black mustard seeds

¼ tsp cumin seeds

1 tsp raw sugar

salt and pepper

¼ cup fresh coriander, chopped

½ lime, juiced


Place the chopped cucumber into a salad bowl. Heat a frying pan over a high heat, add the peanuts and cook for a few minutes, stirring regularly until golden brown and roasted. Add the roasted peanuts to the cucumber bowl and add the chopped coriander leaves.

Heat a frying pan over a high heat and add the mustard seeds and cumin seeds with a dash of water. Add the sliced oyster mushrooms and a little more water and saute. Add salt and pepper, the raw sugar and the sliced red chilli. Continue to stir and saute for a few minutes, then add to the cucumber bowl and mix the salad well. Serve a portion of salad on a plate, add a squeeze of lime and a dash of salt and pepper to taste and top with a few extra coriander leaves.

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