2 Lebanese cucumbers, peeled, halved, seeded, sliced widthwise
1 bunch small red radishes, trimmed, quartered
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon nigella seeds (optional)
1/2 teaspoon cumin seeds
1 green chilli, halved lengthwise and widthwise
2 tablespoons lime juice
75g raw cashews, roasted
1/4 cup coriander leaves
Combine cucumbers and radishes in a bowl. Heat vegetable oil in a small frying pan over medium heat, add mustard, nigella and cumin seeds, and cook for 1 minute or until seeds begin to pop. Add chilli and cook for 30 seconds. Cool, then pour seed mixture over cucumber and radishes. Add remaining ingredients and salt to taste, then toss to combine.
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