Cucumber And Fennel Salad With Chilli Ginger Dressing

1. 1

   Finely slice the fennel and cucumber using a mandolin if you have one.

2. 2

   In a frying pan lightly toast the sesame seeds for a couple of minutes on a medium heat until golden brown.

3. 3

   Roughly chop the ginger and chili. Then in a pestle and mortar smash the garlic, ginger and chili pepper into a rough paste. Mix with the rice wine vinegar and toasted sesame oil.

4. 4

   Pour the dressing onto the salad and mix well. Add salt to taste. Top with toasted sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.