Thai cucumber, chilli and roasted macadamia salad

      Serves:4

      3pp per serve

Ingredients

2 tablespoons fresh lime juice
2 tablespoons rice vinegar
2 tablespoons caster sugar or palm sugar
2-4 teaspoons Asian fish sauce
6 medium size Lebanese cucumbers, thoroughly washed and dried
1 or 2 small red chillies, seeded and finely chopped
1/3 cup finely chopped coriander or mint
1/3 cup roasted macadamia nuts, coarsely chopped

Method

In large bowl whisk together the lime juice, vinegar, sugar and fish sauce until the sugar has dissolved. Halve the cucumbers lengthwise, scrape out the seeds and slice them thinly into crescents. Add them to the bowl along with the chillies and coriander. Cover the bowl and put it in the fridge to chill. Just before serving the salad mix in half the nuts. Scoop it into a bowl, sprinkle on the remaining nuts and serve it. If you leave the salad sitting in the dressing for too long it becomes a bit soggy and the coriander loses it's colour. So quite often I mix the salad ingredients in the bowl and chill them, make the dressing and chill it separately too then mix them together just before serving them.