Radish and Cucumber Salad with Chipotle Peanuts

Ingredients

• 1 cucumber
• 1 daikon
• 50g breakfast radishes
• 20g coriander
• 1 garlic clove
• ¼ jalapeno
• 1 tsp cumin seeds
• 2-3 limes
• 2 tbsp olive oil flaked sea salt and black pepper
• 1 dried chipotle chilli
• 90g unsalted blanched peanuts
• A pinch of cayenne pepper
• 1¼ tbsp golden syrup
• 2 tsp lime zest
• 1½ tsp lime juice
• 1½ tsp olive oil

Instructions

• For the chipotle peanuts, blitz the dried chilli in a spice grinder until you have a fine powder, or finely crush in a pestle and mortar. Measure out ½ teaspoon (reserving the rest for another recipe) and place in a small saute pan along with the peanuts, cayenne, golden syrup, ⅓ teaspoon of flaked sea salt, the lime zest, lime juice and oil. Place the pan on a medium- high heat and cook, stirring often, for about 8 minutes or until the peanuts are sticky and well coated. Transfer to a parchment-lined baking tray and leave to cool completely. Break apart into bite-size pieces and set aside.
• Put the cucumber, daikon, radishes and coriander into a large bowl.Separately, in a small bowl,combine the garlic, jalapeno,cumin, lime zest, lime juice, olive oil, 1¼ teaspoon of flaked salt and a good grind of black pepper. Whisk well and pour this mixture over the vegetables.Transfer to a large serving platter and top with half the peanuts, serving the rest in a bowl alongside.