Cucumber salad with Thai basil, shallot, lime, red allspice, roasted peanuts and Syrha Leaves, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 cucumber 
• 1 red allspice 
• 2 shallots 
• 1 lime 
• 2 sprigs of Thai basil 
• 40 gr roasted peanuts 
• 1 tray of Syrha Leaves
• Olive oil El Flamenco 
• Coarse sea salt 

Cucumber: 

• Peel the cucumber 
• Cut it lengthwise and scoop out the seeds with a spoon. 
• Keep and mix the seeds with some lime juice and olive oil to make a sauce. Season with some sea salt. 
• Cut the cucumber into halfmoon shape of about half a cm thick. 
• Finely chop a piece of red allspice without the very spicy seeds. 
• Stew the cucumber with the allspice very briefly with some olive oil and sea salt. Let it cool down. 
• Finely chop a few leaves of Thai basil and mix with the cucumber salad together with the sauce. 

Prepare garnishes: 

• Finely chop shallot and season with some sea salt. Marinate a little. 
• Coarsely chop the roasted peanuts. 

Finish: 

• Place the Syrha Leaves in each bowl around. 
• Divide the cucumber salad. 
• Finish with the garnishes: shallot and peanut 
• Drizzle some more olive oil over it. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: stewing, raw, roasting, marinating 
Plate: Wild Moon small ceramic bowl 
Recommended drink: Beer Job, Brewery De Kroon – Belgium