Thai’d up kiwi.

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I’m nearly coming to the end of my trip back home and I feel like I’m going to need a vacation from the vacation! How does one fit in the time for all this fun?!

It’s been nearly three months of epic catchups, weddings, road trips, festivals and wild and free nights. It’s been a blessing to share these times with old friends and in turn with the special new friends I’ve made

Of the endless dinner parties, BBQ’s, hens party banquets, weddings and birthday parties I’ve attended and helped organise, it’s been a treat to be able to share my love for food at these times.
Coming up with new summer dishes to bring to an event or party keeps the inspiration alight, and the pals happy! Cooking for mates beats it all!

This cucumber salad is one I bought to my best friends pre-wedding BBQ. Delicious fresh crunchy textures and a lovely spicy thai dressing to compliment.
I found some little kiwi berries at my local vege store. I’ve never come across these little guys before, but they added a lovely sweet element to the salad to contrast the sour of the dressing.

Smashed cucumber salad – kiwi berries, mango, sesame, coriander, thai coconut dressing


4 small cucumbers
1 mango peeled and cubed
1 punnet of kiwi berries, halved
2 tsp sesame seeds (black or white)
1/2 chilli, finely sliced
1 lime zested
A handful of torn coriander

For the dressing

1/4 cup lime juice
3 tablespoons honey
1/4 cup coconut milk
2 tablespoon toasted sesame oil
1 tablespoon fish sauce
2 tsp himalayan rock salt
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped lemongrass
1/2 tsp chilli flakes

Mix all the dressing ingredients together, and set aside.

For the cucumbers, chop them into 1-2 cm wheels. Take the back of your knife and gently bash. Combine with the dressing and leave to marinate for 1/2 an hour.
Once marinated, combine the smashed cucumbers with the remaining ingredients and toss well.
Top with coriander, chilli and sesame seeds.

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