Perfect as a light dinner or side dish, this fresh and zesty cucumber noodle salad by celebrity chef and Paleo diet advocate, Pete Evans is a winner. Combining cucumber noodles with toasted sesame seeds and tahini, it’s a riot of texture and flavour. But want to know the best part? You can make this delicious dish in under ten minutes!
“If you want to make this dish really special, a spoonful of salmon or trout roe is sensational, or some cured or smoked salmon or a can of sustainable tuna work a treat, too,” says Pete Evans.
Pete Evans’ Cucumber Noodles with Sesame
Serves 2–4 as a side dish
YOU WILL NEED
4–5 Lebanese cucumbers, spiralised into thick noodles
1 large handful of mint leaves, torn
1 teaspoon sesame seeds, toasted
3 tablespoons hulled tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon tamari
1 garlic clove, very finely chopped
½ teaspoon honey, or more to taste (optional)
sea salt and freshly ground black pepper
- To make the sesame dressing, place the tahini, 3 tablespoons of water, the lemon juice, olive oil, tamari, garlic and honey (if using) in a bowl and mix until smooth. Season and set aside.
- Combine the cucumber noodles with the dressing, mint and sesame seeds and gently toss.
- Arrange the noodles on serving plates or a platter and serve immediately.
See more recipe ideas from Pete Evans here: The Paleo Way