4 Persian cucumbers or 1 large English seedless cucumber, sliced into 1/2-inch chunks
1 tablespoon finely chopped green chilli
4 tablespoons shredded coconut
2 tablespoons fresh lime or lemon juice (or a mixture of both)
2 teaspoons sugar
Fine sea salt
2 tablespoons oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
Chopped fresh coriander
- Put the cucumber, green pepper, 2 tablespoons of the coconut, lime juice, sugar and 1 teaspoon salt in a large bowl. Toss gently.
- Heat the oil in a small skillet over medium-high heat. Add the mustard seeds. When they start to sizzle and pop, stir in the cumin and remaining 2 tablespoons coconut. Turn off the heat.
- Pour the mustard seed mixture over the cucumbers and mix everything together. Taste to make sure the salad has a good balance of salty-sweet-hot adding more salt, sugar, chili or citrus to taste.
- Serve sprinkled with the remaining coriander.