1 Tbsp (15 g) crispy chili oil, plus more to taste
Directions:
1. Prep the cucumber, cilantro, and peanuts. Transfer to a bowl along with the sesame seeds. 2. Add all of the dressing ingredients to a small bowl and mix. 3. Pour the dressing over the salad and toss*. Let sit for at least 10 minutes for the flavours to infuse and for the cucumber to soften slightly . 4. Taste test and adjust the seasoning as desired. Plate, drizzle over the chili oil, and garnish with more cilantro, peanuts, and sesame seeds if desired. Enjoy!
Notes
Add more water if a thinner consistency is desired. Note, though, that the cucumber will release some liquid as it sits in the dressing.
Storage
Best on the day it's made, but can be stored in an airtight container in the fridge for up to 2 days.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
