Asian cucumber salad for Tenderstem

This salad is a lesson in simple yet delicious flavours: combining fresh greens with a zingy dressing, it can be ready in ten minutes and is sure to bring a new lease of life to your lunches.

Prep time 10 mins

Cooking time: 4 mins

Serves: 2

You’ll need:

For the salad:

• 1 large cucumber

• 1 tsp of sea salt

• 1 red onion, thinly sliced

• 2 spring onions thinly sliced

• Small handful coriander, chopped

• 200g Tenderstem® broccoli, cut in half lengthways

For the dressing:

• 3 tbsps of mirin

• 3 tbsps of rice wine

• 1 tbsps of sugar

• 1 tbsps of sesame oil

• 1 tbsps of chilli flakes

• Sea salt and pepper

• 3 tbsps of toasted sesame seeds

Method:

1. Either with a mandolin or using a vegetable knife, thinly slice the cucumber. Season with sea salt and leave in a sieve to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.

2. Steam the Tenderstem® broccoli for 3-4 minutes.

3. Mix all the dressing ingredients together, then combine with the cucumber and Tenderstem® broccoli and serve.

Please credit Tenderstem® broccoli. For more recipes please visit www.tenderstem.co.uk