Cucumber salad, roasted garlic oil & turmeric

I love this salad with almost any fish dish but it’s especially good with the crab risotto

Serves 4

2 cucumbers, cut in half lengthways, remove the seeds, cut into chunks


125 ml sunflower oil

3/4 garlic cloves, sliced

thumb size piece ginger, sliced

pinch of turmeric

2 scallions, chopped

1 tablespoon rice wine vinegar

sea salt and black pepper

salad leaves

handful chives, chopped

Place the cucumber chunks in a large resealable plastic bag and season with salt, using anything heavy like a rolling pin smash the cucumber chunks, but don’t over do it, then let them sit for a few minutes to release some of the water. Heat the oil and saute the garlic and ginger together until nicely toasted, add the turmeric, remove from the heat, add the scallions, vinegar and season. Set aside.

Drain the cucumber chunks, discarding any liquid. Place some salad leaves in a serving bowl, add the cucumber, spoon over the dressing and finish with the chopped chives.