Cucumber salad with Thai basil, shallot, lime, red allspice, roasted peanuts and Syrha Leaves, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 cucumber 
  • 1 red allspice 
  • 2 shallots 
  • 1 lime 
  • 2 sprigs of Thai basil 
  • 40 gr roasted peanuts 
  • 1 tray of Syrha Leaves
  • Olive oil El Flamenco 
  • Coarse sea salt 



  • Peel the cucumber 
  • Cut it lengthwise and scoop out the seeds with a spoon. 
  • Keep and mix the seeds with some lime juice and olive oil to make a sauce. Season with some sea salt. 
  • Cut the cucumber into halfmoon shape of about half a cm thick. 
  • Finely chop a piece of red allspice without the very spicy seeds. 
  • Stew the cucumber with the allspice very briefly with some olive oil and sea salt. Let it cool down. 
  • Finely chop a few leaves of Thai basil and mix with the cucumber salad together with the sauce. 

Prepare garnishes: 

  • Finely chop shallot and season with some sea salt. Marinate a little. 
  • Coarsely chop the roasted peanuts. 


  • Place the Syrha Leaves in each bowl around. 
  • Divide the cucumber salad. 
  • Finish with the garnishes: shallot and peanut 
  • Drizzle some more olive oil over it. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: stewing, raw, roasting, marinating 
Plate: Wild Moon small ceramic bowl 
Recommended drink: Beer Job, Brewery De Kroon – Belgium 

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Frank Fol – The Vegetables Chef®


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