Kachumber with coconut, black sesame and poppy seeds
- 2 inches cucumber, cut into ½ cm dice
- 1 tomato, cut into ½ cm dice
- ½ red onion, finely chopped
- 3 tbs desiccated coconut
- 1 tbs black sesame
- 1 tsp black poppy seeds
- 3 tbs chopped coriander
- Juice of half a lime (a kaffir if you can find one)
- Drizzle of grapeseed oil
- Salt and pepper
Method
Toast the desiccated coconut in a dry frying pan until golden. Remove. Toast the sesame seeds for a minute or so until they turn a little grey. Remove and set aside.
Once cool, combine all the ingredients in a bowl, stirring together and serve.