Ripe peaches and quick pickled cucumbers are tossed in a dressing that provides a sharp contrast to the sweetness of the fruit for salad that’s full of flavour and texture
| Created by | Spinneys |
| Prep time | 10 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 121 |
| Fat | 2g |
| Saturates | 0.1g |
| Protein | 2g |
| Carbs | 25g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChop the cucumbers into chunks then toss with the salt and stand for 10 minutes, strain the liquid and set aside.
To make the dressing, crush the garlic, and zest and juice the lime. Peel and finely chop the ginger, chop the spring onions and coriander, chop the red chillies and discard the seeds.
Mix the garlic, lime zest and juice, vinegar, soya sauce, sesame oil, ginger, spring onions and chillies together and toss the cucumber in the dressing.
Pit and quarter the peaches.
To serve, arrange the cucumber, coriander and peaches on a platter, sprinkle with sesame seeds and drizzle with the extra dressing.
