SMASHED CUCUMBER SALAD

 SMASHED CUCUMBER SALAD

Serves 4-6

1 telegraph cucumber

¼ teaspoon salt

1 punnet cherry tomatoes, halved

1 orange bell pepper, deseeded, chopped

1 yellow bell pepper, deseeded, chopped

1 shallot or small red onion, finely sliced in rings

½ tablespoon toasted sesame seeds

DRESSING

1 teaspoon runny honey

1 tablespoon grated ginger

1 teaspoon sesame oil

1 tablespoon rice wine vinegar (or Chinese black vinegar)

1 tablespoon Tamari

Wash the cucumber and pat dry with a clean kitchen towel. Trim off ends, cut in half lengthways, then scoop out seeds and discard. Place cucumber halves flat-side down on a chopping board and cover with greaseproof paper. Using the flat underside of a solid flying pan (or a rolling pin), smash the cucumber until starting to split—don't smash it to the point of oblivion! Cut smashed cucumber in long strips, then in chunks slightly on the diagonal (approximately 2cm pieces). Place cucumber chunks in a colander, sprinkle with salt, and toss them to combine. Place colander over a bowl and set aside for 1 hour to allow salt to draw out excess moisture.

Meanwhile, in a small bowl, combine all dressing ingredients and whisk to combine (or use a jar with a lid and shake to mix). Set aside until salad is ready to serve.

Add drained cucumber chunks, shallot rings, tomato, bell pepper, sesame seeds, and dressing in a large salad bowl. Toss to combine and serve.