Food

If you use canned lychee, this is really easy, but there is nothing quite like fresh, if you can find them during their short season. Simply dump and drain the lychee, chop some cucumber, whisk up the very simple dressing and you have a fresh à la minute salad.

By Roger Mooking

Serves 4

1 English cucumber
1 cup (250 mL) lychees, peeled, pitted and halved
3 stems cilantro, finely chopped and leaves picked (reserved for garnish)
2 red Thai chilies, pith and seeds removed and finely diced
zest and juice of 2 limes
1 tbsp (15 mL) seasoned rice wine vinegar
1 tsp (5 mL) sugar
salt

Note: Cucumber salad should be dressed just as you're serving it to prevent the cucumber from wilting with the acids in the dressing.

1. Cut cucumber in half lengthwise and scrape out seeds with a spoon. Then quarter cucumber and dice into 1/4-in. (6-mm) cubes.
2. In a bowl, mix together cucumber, lychees, cilantro stems and chilies. Add lime zest and juice, rice wine vinegar, sugar and salt, to taste, and toss well to coat vegetables.
3. Before serving, garnish with reserved cilantro leaves.

Just how spicy are Roger's red chilies? Ask S&C!