2 telegraph cucumbers, peeled
2 small green chillies, minced
60 g shredded fresh coconut
2 tablespoons shredded coriander leaves
1 tablespoon shredded mint leaves
1 tablespoon lime juice
¼ teaspoon dried chilli flakes
60 g roasted peanuts, roughly chopped
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
2 tablespoons fresh curry leaves
½ teaspoon caster sugar
1 teaspoon sea salt flakes
Split the cucumbers in half lengthwise and scoop out the seeds.
Cut each piece in half again lengthwise, then cut crosswise into uniform 1 cm dice.
Place the cucumber, green chilli, coconut and herbs in a bowl with the lime juice, chilli flakes and peanut and stir to combine. Heat the oil in a small frying pan over medium heat.
Add the mustard seeds and cook for 30 seconds or until they start to pop. Add the curry leaves and cook for 20 seconds or until crisp.
Pour the spiced oil over the salad, season with sugar and salt and stir to combine.