| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Healthy |
| Preparation | Easy |
| Calories | 585 |
| Fat | 24g |
| Saturates | 1g |
| Protein | 5g |
| Carbs | 89g |
| Sugars | 83g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHalve the cucumbers. Using a teaspoon, scrape out the seeds then place them in a small bowl.
Combine 4 tbsp of olive oil, rice vinegar, sesame oil, sugar and ½ tsp of sea salt flakes along with the seeds and set aside.
Place the cucumber on a chopping board, lay a large knife or rolling pin flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Chop the cucumber pieces at a 45-degree angle into bite-sized pieces.
Thaw the edamame and toss in a bowl together with 1 tbsp of olive oil and 1 tsp of sea salt.
Prepare a BBQ to a medium heat.
Place the edamame pods in a griddle pan over the BBQ and grill the pods until charred and tender, approx. 5 minutes on either side.
In a large bowl, mix the smashed cucumber with the prepared dressing and toss it well.
Serve topped with the grilled edamame, drizzle with the chilli oil and sprinkle over the sesame seeds and roughly chopped coriander.
