Spicy Korean Cucumber Salad

By MasterChef Natasha Gandhi

• Slice 1 cucumber, salt them and leave for 5 mins 
• Wash them in cold water and leave in water for 5 mins, after that remove and pat dry, this ensures they are crunch 
• In a bowl add cucumber, 5-6 cherry tomatoes, 1/2 finely chopped onion, 1 tsp chopped garlic, 5-6 chopped mint and 1 finely chopped chilli 
• Add 1 tbsp Nutty Creamy Peanut Butter 
• Add 1 tsp olive oil, 1 tsp soy sauce and 1/4 tsp vinegar, adjust sweetness with 1/2tsp of jaggery if needed 
• Give it all a good mix and Enjoy!