Smacked Cucumber Salad with Chilli Oil and Black Vinegar

Ingredients

• 750 greenhouse cucumbers, unpeeled
• 1 tsp fine sea salt
• 3 cloves garlic, finely grated or crushed to a paste
• 2 tbsp Chinese black vinegaror use rice wine vinegar with a small pinch of sugar
• 2 tbsp soy sauceuse tamari for gluten-free
• 1 tbsp toasted sesame oil
• 2 tbsp chilli oiluse a mild one if you prefer less heat
• 1 tsp caster sugar
• 1 tbsp toasted sesame seeds (optional)
• 2 spring onions, finely sliced (optional)

Contains: cereals gluten, sesame, soya, sulphites.

Method

1. Place a cucumber on a chopping board and use a rolling pin or the flat side of a large knife to firmly smack along its length until the skin cracks and the flesh splits. Cut into rough 3–4cm chunks at an angle. Repeat with all the cucumbers.About 3 min
2. Toss the smacked cucumber pieces with the salt in a colander set over a bowl. Leave for 5 minutes to drain, then shake off any liquid. The salt draws out excess water so the dressing is not diluted.About 5 min
3. Whisk together the garlic, black vinegar, soy sauce, sesame oil, chilli oil and caster sugar in a small bowl until the sugar dissolves.About 2 min
4. Transfer the cucumber pieces to a serving bowl or plate. Pour over the dressing and toss well to coat every piece. Scatter over sesame seeds and spring onions if using. Serve immediately.