Mixed pickled vegetables with cashews recipe

  • Serves 4
  • 50 mins to prepare and 15 mins to cook
  • 95 calories / serving
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Place the cucumber in a mixing bowl and add the salt. Toss really well to coat, then cover and leave to sit for 30 minutes in a sieve sat on top of the mixing bowl to drain the excess water from the cucumber.

Meanwhile, whisk together the chilli, caster sugar, sherry vinegar and lime juice in a small mixing bowl until the sugar has dissolved. Arrange the drained cucumber, carrot and French beans in a large mixing bowl and pour the dressing on top. Cover and chill until ready to serve.

When ready to serve, spoon into a serving bowl. Grind the pink peppercorns in a mortar and pestle until finely ground. Sprinkle on top of the pickled vegetables, then sprinkle the cashews on top. Serve cold.

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  • Ingredients

  • 1 large cucumber, de-seeded and diced
  • 100g French beans, trimmed and halved
  • 2 medium carrots, peeled and julienned
  • 2 red chillies, de-seeded and finely diced
  • 1tsp salt
  • ½tsp pink peppercorns
  • 3tbsp sherry vinegar
  • 1tbsp caster sugar
  • juice of 1 lime
  • 25g cashews, roughly chopped
  • Energy 385kj 95kcal 5%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 12g 13%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 13g Protein 2.8g Fibre 3.4g


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