Cucumber, Oyster Mushroom & Peanut Salad
(Serves 4)
INGREDIENTS
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
METHOD
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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