1. Blitz the spice paste ingredients in a food processor. In a medium saucepan, heat the oil over a medium heat and saute the spice paste for 2 minutes, until fragrant. Add the sugar and salt and cook for 1 minute, until the sugar has dissolved. Add the vinegar and give it a good mix, then turn the heat off and set aside.

2. To blanch the vegetables, bring 600ml of water to the boil in a saucepan and add the vinegar, sugar and salt. Add the vegetables (apart from the cucumber – don’t blanch this, as it will lose its crunchiness) and blanch for 10 seconds, until slightly wilted. Scoop out with a slotted spoon and drain on kitchen paper.

3. Put the spice paste, the vegetables including the cucumber, the pineapple, peanuts, and sesame and coriander seeds in a glass bowl. Mix thoroughly, then transfer into a glass jar and refrigerate for 2 hours before serving.