SPRING CUCUMBER & ASPARAGUS SALAD
Make The Cover
tags:salad, Aaron McLean Photography, Fiona Smith, cucumber, asparagus, Concept and art direction Fiona Lascelles, Image retouching Jason Creghan
Serves
4 - 5Preparation
10 mins plus 10 mins draining timeIngredients
1 telegraph cucumber, deseeded | |
250g asparagus | |
1 teaspoon salt | |
1 clove garlic, finely chopped | |
1 teaspoon sugar | |
1 teaspoon sesame oil | |
1 teaspoon chilli oil | |
1 tablespoon rice vinegar | |
1 tablespoon soy sauce | |
4-5 spring onions, finely sliced | |
1 tablespoon sesame seeds, toasted |
Instructions
1. | Finely slice the cucumber and asparagus (you can use a mandolin or vegetable peeler or slice thinly on the diagonal), put them in a colander and toss with the salt. |
2. | Leave to drain for 10 minutes, tossing once or twice. |
3. | Rinse and drain well or spin dry. |
4. | In a bowl, combine the garlic, sugar, sesame oil, chilli oil, rice vinegar and soy sauce. |
5. | Toss through the cucumber, asparagus and spring onion just before serving and scatter with sesame seeds. |
Recipe and food styling Fiona Smith / Photography Aaron McLean / Concept and art direction Fiona Lascelles / Image retouching Jason Creaghan
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