Peanut and cucumber salad

Take your tastebuds on a Balinese holiday full of exotic flavours and heady aromas.

Heat oil in a saucepan over medium-high heat. Add peanuts. Cook for 2 to 3 minutes or until golden. Using a slotted spoon, transfer peanuts to a plate lined with paper towel. Cool. Roughly chop.
Place cucumber, eschalot and chillies in a bowl. Top with vinegar and sugar. Season with salt and pepper. Toss to combine. Top with peanuts. Serve.

Source

1/2 cup peanut oil

1/2 cup unsalted roasted peanuts

2 telegraph cucumbers, halved lengthways, sliced

4 eschalots, peeled, thinly sliced lengthways

5 red bird's eye chillies

1/2 cup rice wine vinegar

2 tbsp white sugar

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up