Salads This is a version of the Cucumber Thai Salad, with a better picture, and some more garnishing. It works wonders during this lockdown period and can be turned into a whole meal by adding some hard-boiled eggs, grilled haloumi or paneer, or fried pieces of tofu. The Recipe Serves Serves: 1 | Prep Time: 20 mins Ingredients 1 cucumber a few basil leaves, sliced ¼ cup toasted peanuts ½ cup cashews, toasted ½ cup sugar Dressing: 2 tbsp soya sauce 1 tsp rice wine vinegar pinch of salt pinch of castor sugar 2 tsp red chilli flakes Optional: Feta cheese Hard boiled egg Instructions Caramelised Cashews: Place the sugar in a medium pot and turn on the heat on medium. Swirl the pot a few times until it melts. Add the cashews and carefully coat. Remove from heat and pour onto a baking sheet to cool. Place in the fridge to harden. Dressing: Stir all the ingredients together and set aside. Salad: Use a mandolin slicer to slice thin strips of cucumber. Place on the serving dish along with basil leaves. Stir the dressing ingredients together and drizzle over the cucumber slices and leave for at least 10 minutes to soak in. Before serving, add the peanuts and cashews.