Chipotle Peanuts

• Line a baking sheet with parchment paper. Blitz the chile in a spice grinder until you have a fine powder, or finely crush in a mortar and pestle. Measure out 1/2 tsp and place in a small saute pan along with peanuts, cayenne, maple syrup, salt, lime zest, lime juice, and olive oil. Place the pan on medium-high heat and cook, stirring often, for about 7 minutes, or until the peanuts are sticky and well coated. Transfer to the prepared baking sheet and let cool. Break apart into bite-sized pieces and set aside.
• Put the cucumber, daikon, radishes, and cilantro into a large bowl. In a small bowl, combine the garlic, jalapeno, cumin seeds, lime zest, lime juice, olive oil and 1 1/4 tsp kosher salt and freshly ground pepper. Whisk well and pour the mixture over the vegetables. Transfer to a large serving platter and top with half the peanuts, serving the rest in a bowl on the side.