Mexican Cucumber Salad

Mexican cucumbers look really cool – they look like tiny striped watermelons and taste like a more juicy cucumber.

They are not easily available but you can substitute baby Lebanese (short) cucumbers, often sold as qukes.

This salad typically includes beans and corn but here I have created a refreshing light alternative. I feel the role of the cucumber is to cool and make spicy foods more enjoyable.

This salad is the perfect coolant for some Mexican heat.

INGREDIENTS

50g sesame seeds

30g chia seeds

600g baby short cucumbers, peeled and sliced into 1.5 cm rounds

2 bulbs fennel, finely shaved and tops roughly chopped

250g seedless white grapes, cut in half

30g lilliput capers

1 large handful mint leaves, finely chopped

1 large handful bronzed fennel tops or dill, roughly chopped, (optional)

150ml Zesty lime dressing

150g salted ricotta, finely chopped

METHOD

Combine the sesame and chia seeds in a dry frying pan and cook over medium–low heat, stirring occasionally, until lightly toasted. Set aside to cool.

Combine the cucumber, fennel, grapes, capers, mint and bronzed fennel tops in a medium bowl. Add the toasted seeds and pour in the dressing. Toss to combine.

Arrange flat on a serving plate and sprinkle with salted ricotta.

PAUL’S TIP

You can substitute baby capers if Lilliput are unavailable.

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