Smashed Cucumber Salad with Chilli, Sesame and Rice Vinegar

Ingredients

• 700 g Cucumber, washed, unpeeled
• 1 tsp Fine sea salt
• 2 tbsp Toasted sesame oil
• 2 tbsp Light soy sauceUse tamari for a gluten-free version
• 2 tbsp Rice wine vinegar
• 1 tsp Caster sugar
• 3 cloves Garlic, finely grated
• 1 Fresh red chilli, finely slicedUse half a teaspoon of dried chilli flakes if fresh is unavailable
• 1 tbsp Chiu Chow chilli oilOr use 1 tablespoon of standard chilli oil with a pinch of dried chilli flakes
• 3 Spring onions, finely sliced
• 2 tbsp Toasted sesame seeds

Contains: cereals gluten, sesame, soya, sulphites.

Method

1. Place the cucumbers on a board and use the flat side of a large knife or a rolling pin to bash them firmly along their length until they split and crack. Break or chop them into rough 3–4cm chunks.About 3 min
2. Toss the cucumber pieces with the fine sea salt in a colander set over a bowl and leave for 10 minutes. This draws out excess water so the dressing clings rather than pools at the bottom of your bowl.About 10 min
3. While the cucumber drains, whisk together the sesame oil, soy sauce, rice wine vinegar, caster sugar, and grated garlic in a large mixing bowl until the sugar dissolves.About 2 min
4. Shake the cucumber well in the colander to remove as much liquid as possible, then pat briefly with kitchen paper. Add it to the bowl with the dressing.About 1 min
5. Add the sliced chilli, chilli oil, and spring onions to the bowl and toss everything together thoroughly so every piece of cucumber is well coated.About 1 min
6. Transfer to a serving dish and scatter over the toasted sesame seeds. Serve immediately at room temperature, or refrigerate for up to 20 minutes before serving.About 1 min