Crunchy Peanut and Sesame Cucumber SaladVeg

1

In a small pan over a low flame, dry-roast the white sesame seeds, stirring constantly until they change color, then remove and set aside to cool.

2

In the same pan, dry-roast the peanuts over a low flame, stirring continuously until golden brown and aromatic. Remove and let them cool in a plate.

3

Take your cucumber and slice it into thin, uniform rounds. If using a large cucumber, you can slice it lengthwise first for smaller pieces.

4

Once the peanuts are cool, remove their skins (rubbing them in a strainer is an effective method).

5

Crush the peeled peanuts using a mortar and pestle or a blender until they reach a coarse consistency.

6

In a mixing bowl, combine olive oil, salt, chaat masala, crushed black pepper, chili flakes, and fresh lemon juice.

7

Add a small amount of honey to the mixture and whisk everything together until well combined.

8

Place the sliced cucumbers into a mixing bowl.

9

Pour the prepared dressing over the cucumbers.

10

Add the crushed peanuts (keeping a small portion aside for garnish) and the roasted sesame seeds.

11

Add a handful of freshly chopped cilantro.

12

Toss everything together until the cucumbers are well coated with the dressing and seasonings.

13

Garnish with the reserved crushed peanuts and serve immediately.