Radish and cucumber salad with chipotle peanuts from Ottolenghi Flavour / Flavor (page 263) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • ground cayenne pepper
  • cucumbers
  • golden syrup
  • limes
  • cumin seeds
  • daikon radishes
  • jalapeño chillies
  • dried chipotle chillies
  • sea salt flakes
  • coriander sprigs
  • blanched peanuts
  • English breakfast radishes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on November 04, 2020

    Tasty, tangy, crunchy light salad. The peanuts add some needed interest and contrast to the otherwise pretty basic vegetables and dressing. Good thing I made a double batch because quite a few of them had mysteriously vanished by the time I made the salad the next day. As suggested in the recipe, I used maple syrup in place of golden syrup and jicama in place of daikon. I also subbed some minced serrano for the minced jalapeno.

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