Fiery asian grilled cucumber braai salad

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Ingredients

• 6 (900g total) Lebanese cucumbers, halved lengthways
• 1/4 cup (60ml) grapeseed oil
• 6 garlic cloves, thinly sliced
• 1/4 cup (15g) fried Asian shallots
• Shichimi togarashi, to serve

SESAME DRESSING

• 1 tbs sesame oil
• 2 tbs soy sauce
• 2cm piece fresh ginger (10g), finely grated
• 1 tbs toasted sesame seeds
• 2 tbs rice wine vinegar
• 1 tsp shichimi togarashi

Directions

1. Preheat a braai grill to high.
2. Toss cucumber halves in 1 tbs oil.
3. Grill, cut side down, for 3 minutes or until lightly charred. Set aside.
4. Place remaining 2 tbs oil in a small frypan over medium-low heat.
5. Add garlic and cook for 4-5 minutes until golden and crisp. Use a slotted spoon to remove and drain on paper towel.
6. For the sesame dressing, place all ingredients in a small bowl and whisk to combine.
7. Arrange grilled cucumber on a serving platter and spoon over the dressing.
8. Top with garlic and fried shallots. Sprinkle with shichimi togarashi to serve.