Not a cucumber fan? Palomar’s must-try salad will change your mind

Ingredients

• 12 baby cucumbers, halved lengthways and sliced on an angle

• 1 fennel bulb, finely shaved on a mandolin

• 20g coriander leaves

• 20g mint leaves

• 40g quick cucumber pickle (see recipe)

• 200g green tahini (see recipe)

• 40g candied almonds (see recipe)

• toasted sesame seeds, to garnish

• 80g crispy chilli oil (see recipe)

GREEN TAHINI

• 160g tahini

• 16g coriander leaves

• 16g parsley leaves

• sprinkle of salt

• 1 tsp lemon juice

CRISPY CHILLI OIL

• 54g grapeseed oil

• ½ garlic clove, finely sliced

• 1 small eschalot (French shallot), diced

• 1 tsp gochugaru or chilli flakes

• 1 tsp sugar

• sprinkle of salt

• pinch of sesame seeds

• ½ tsp soy sauce

Candied almonds

• 1 cup (about 80g) flaked almonds

• 1½ tbsp honey

• pinch of chilli flakes

• pinch of sea salt

Quick cucumber pickle

• 200g water

• 100g sugar

• 1 tsp salt

• 1 telegraph or Lebanese cucumber, thinly sliced

• 300g white wine vinegar

Method

TO MAKE THE CUCUMBER SALAD

1. Step 1

   In a medium-sized mixing bowl, add the cucumber, fennel, coriander and mint, and a tablespoon of quick cucumber pickles. Toss to combine.

2. Step 2

   To assemble, spoon the green tahini onto a serving plate. Top with the cucumber salad, candied almonds and toasted sesame seeds, finishing with a drizzle of crispy chilli oil. Serve immediately.

TO MAKE THE GREEN TAHINI

1. Combine the tahini, coriander, parsley, salt and lemon juice in a high-speed blender. Blend until smooth and bright green, adding a little water to loosen the mixture, if needed. Adjust seasoning to taste.

TO MAKE THE CRISPY CHILLI OIL

1. Step 1

   Place the oil and garlic in a small saucepan over medium-low heat until the garlic turns golden. Strain, set the garlic aside, and return the oil to the pan.

2. Step 2

   Return the oil to the pan and fry the shallots over medium-low heat until golden. Strain again, this time reserving both the shallots and the oil.

3. Step 3

   Return the strained oil to the pan over medium-high heat. Heat until it is shimmering and starting to faintly smoke –this ensures it is hot enough to toast the spices.

4. Step 4

   Place the chilli flakes, sugar, salt, and sesame seeds in a medium heatproof bowl. Carefully pour the hot oil over the mixture; it should sizzle vigorously and smell aromatic. Stir in the fried garlic, shallots, and soy sauce, then set aside to cool completely.

TO MAKE THE CANDIED ALMONDS

1. Step 1

   Preheat the oven to 160C fan-forced (180C conventional). Line a rimmed baking tray with baking paper.

2. Step 2

   Spread the raw almonds in a single, even layer. Toast the almonds for 8-10 minutes until light golden, shaking the tray halfway through to ensure they cook evenly.

3. Step 3

   Add the honey, chilli flakes and salt to a medium bowl, add the almonds and stir to coat. Spread them on the tray in an even layer and return them to the oven for another 10 minutes, stirring halfway through, until they are golden brown and fragrant.

4. Step 4

   Remove from the oven and allow them to cool completely before using. They will become crisp as they cool.

TO MAKE THE QUICK CUCUMBER PICKLE

1. Step 1

   Add the water, sugar and salt to a small saucepan. Warm just enough to dissolve the sugar and salt.

2. Step 2

   Remove from the heat and add the vinegar.

3. Step 3

   Combine the cucumber and pickling liquid in a large bowl. Serve immediately, or transfer to a glass jar and refrigerate for up to several weeks.