A delicious pan-asian take on a cucumber salad. The sauce is the star of the show here, with its creamy and sweet sesame sauce. Adapted from Yotam Ottolenghi.
- 700 g cucumbers, quartered lengthways
- 1 large garlic clove, crushed
- 2.5 T rice-wine vinegar
- 3 T lime juice
- 2 t sea salt
- 2 T sunflower oil
- 2 spring onions, trimmed and finely sliced on an angle
- handful of coriander, coarsely chopped
- 2 t black sesame seeds
- 60 g tahini
- 2 T soy sauce
- 1.5 T mirin
- Scoop out and discard the seedy center from the cucumber quarters.
- Cut cucumbers widthways into 2 cm chunks.
- Mix the cucumber in a bowl with the garlic, 1 T vinegar, lime juice, and sea salt.
- Gently heat the oil in a small saucepan until warm, for about two minutes, and then pour over the cucumber. Leave to marinate for two hours.
- Whisk the tahini, soy sauce, mirin, 1.5 T vinegar, and 2 T water until you end up with a very smooth sauce.
- Pour the tahini mixture on to a large plate with a lip, so it naturally pools into a circle in the middle.
- Drain the cucumbers very well, discarding the liquid, then pile on top of the sauce. Scatter over the sliced spring onion, sesame seeds, and coriander, and serve at once.