I’m only calling this salad ’cause it’s cold. And it has cucumbers in it.
Inspired by The Civilized Caveman’s recipe for Lemon Cucumber Noodles with Cumin, I took his recipe and ran with it. Bulking it up a li’l with chicken. I used my second favourite kitchen took (at the moment) which is my Lurch Spirali. Cucumber noodles! Neat!!
This was perfect for a hot summer day. Which today is. The only thing that would have been better is if the chicken had already been cooked, cause I had to put the stove on for a bit earlier. Yeach.
- 2 cucumbers, made into groovy noodles (if you don’t have a spirali dodah, you could just slice ’em you know, but it wouldn’t look as cool, all right?)
- 450g of cooked chicken (I sliced mine up and cooked it in bacon fat with some toasted sesame seeds for luck)
- 3 tablespoons of lemon juice
- 1 tablespoon of toasted sesame oil
- 1 1/2 tablespoons of toasted sesame seeds
- 1 tablespoon of cumin seeds
- generous pinch of sea salt
- Black pepper
- Make your noodles. Or slice the cucumber. Or however you’re doing this thing. Stick ’em in a bowl with the lemon juice, sesame oil, sesame seeds, cumin and sea salt.
- Stick the bowl in the fridge for a while to let the flavours ‘develop’. (Or, like me, while you cook the chicken.)
- Cook the chicken. Let it cool and stick that in the fridge, too.
- When you’re ready to eat, served the noodles on a plate/bowl and pile the cooked chicken on top. Then throw a bit of the liquid on the top.
- There will be a lot of liquid – as the salt seems to make the cucumber sweat. Or something like that.
- Refreshing summer salad!