This cucumber and brown rice salad is a fresh little number to go with lamb shanks, or try it with crispy-skin fish and steamed rice.
2 Lebanese cucumbers, peeled and sliced
½ red onion, finely sliced
200g cooked brown rice
1 tbsp roasted peanuts, crushed
1 handful torn coriander
1 handful torn mint
pinch chilli flakes
3 tsp fish sauce
1 lime, zest and juice
1 tsp honey
Mix the cucumber and onion in a big bowl with the brown rice, peanuts, herbs and chilli flakes.
Season with fish sauce, lime and honey and salt ... that's it.
Serve with: The Blue Ducks' lamb shanks, chickpeas and curry leaves