SERVES 4 | 10 MINUTES
1 large English cucumber
½–1 teaspoon dried chili flakes
½–1 teaspoon Szechuan pepper
2 tablespoons sesame seeds
2 tablespoons reduced-sodium soy sauce
2 tablespoons black rice or balsamic vinegar
1 teaspoon sesame oil
Scratch the outside of the cucumber with a fork to create grooves. With your fist, “bang bang” the cucumber flat, then roughly slice up and place in a bowl with a really good pinch of sea salt. Scrunch up aggressively and leave for 5 minutes.
Bash the chili flakes and Szechuan pepper in a pestle and mortar until fine, then muddle in and lightly crack the sesame seeds. Tip into a dry non-stick frying pan and toast on a medium heat until beautifully golden, tossing regularly.
Grab the cucumber with your hands and squeeze hard to remove any salty liquid, then transfer to a serving bowl. Drizzle with the soy, vinegar and oil, then scrunch together and sprinkle over the hot sizzling seeds.
Wonderful with simple crisps and your favorite beer or spirit.
This method is also brilliant with bashed-up carrots (use a rolling pin), daikon or radish. Love it!
