Cucumber, lime and mint sambal

A spoonful of cooling cucumber sambal is refreshing with spicy curries, such as our rich lamb dish.

• 1 lime
• 2 tablespoons fresh lime juice
• 1 long fresh red chilli, seeded, finely chopped
• 1 Lebanese cucumber, cut into 1cm pieces
• 2 tablespoons shredded coconut
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh coriander
• 1/2 red onion, finely chopped
• Pinch of white sugar or caster sugar

Energy 105kJ	Fat saturated 1.00g
Fat Total 1.50g	Carbohydrate sugars g
Carbohydrate Total 2.50g	Dietary Fibre 1.00g
Protein 0.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Use a zester to remove the rind from the lime. (Alternatively, use a vegetable peeler to peel the rind from the lime. Use a small sharp knife to remove the white pith from the rind. Cut the rind into long, thin strips.)

2. Step 2

   Combine the lime rind, lime juice, chilli, cucumber, coconut, mint, coriander and onion in a small bowl. Season with salt and pepper and a pinch of sugar.

Cook's tip: For a hotter sambal, leave the seeds in the chilli. Serves 6 as a side.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.