Recipe: Cucumber with spicy cashew mix

The cookbook *Heel Veel Veggie* by Hugh Fearnley-Whittingstall focuses on the most delicious dishes with… lots of veggies. In the cookbook, you will find 100 seasonal recipes that are each tasty and surprising. A little bit of Thailand on your plate. Roasting the cashew mix gives the dish a delicious, rich flavor. You can easily serve this dish as an appetizer, but it is also very tasty as a side dish with an Asian meal. Happy cooking!

Recipe: Cucumber with spicy cashew mix

Suitable for: 4 persons
You need:
1 tbsp coconut oil
1 tsp tamari
2 medium cucumbers (about 400 g each)
2 tbsp rice vinegar (or cider vinegar)
½ tsp sugar
Large handful of coriander, mint or Thai basil (or a mixture), torn into large pieces
Squeeze of lime juice, to taste
Sea salt and black pepper

For the spicy cashew mix:
100 g cashew nuts
6 spring onions or 1 banana shallot, top and bottom trimmed, coarsely chopped
2 stalks lemongrass, tough outer layers removed, remainder finely chopped
2 cloves garlic, coarsely chopped
1 heaped teaspoon grated ginger
1 hot green chili pepper, such as rawit (seeds removed for less heat, if desired), finely chopped
Finely grated zest of 1 lime
1 tsp sugar

Recipe Cucumber with spicy cashew mix: how to make it

1. 1. First, make the cashew mix. Place all the ingredients in a food processor with a pinch of salt. Process until a coarse paste forms – it should be quite sticky and thick, with some nut chunks in it.
   2. Heat the coconut oil in a large nonstick skillet over medium heat. Once hot, add the cashew mixture and cook for about 5 minutes, stirring constantly. The bottom will brown quickly in the hot pan, so keep stirring and tossing until most of the mixture is nicely browned, but not burnt. Remove the pan from the heat, stir in 1 teaspoon of tamari, and set aside while you prepare the cucumber.
   3. Trim the ends off the cucumbers, quarter them lengthwise, and scoop out the seeds. Cut the cucumber quarters into 5-10 millimeter slices and place them in a large bowl. Add the vinegar, sugar, and a pinch of salt and pepper and toss to combine.
      Once the cashew mix has cooled, stir in most of the fresh herbs. Arrange the cucumber on a flat plate and sprinkle with the cashew mix. Squeeze with a little lime juice, sprinkle with the remaining herbs, and serve.
   4. Variations: Vegetables You can also spoon the cashew mix onto small lettuce leaves – with some diced avocado on the side, if you like.

Have you acquired a taste for it and do you want to make more delicious vegetarian recipes from the cookbook Heel veel Veggie! by publisher Becht? The cookbook is available to order online!

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