Crunchy smashed cucumber salad

Your ingredients

Get ready: Rolling pin, sturdy board, mixing bowl and colander.

• 🥒1 large cucumber, about 350 gUK note: English or mini cucumbers are both suitable.
• 🧂¼ tsp salt
• 🧄2 garlic cloves, finely chopped
• 🫙1 tbsp light soy sauceUK note: Regular soy sauce works; choose a labelled gluten-free alternative if needed and check the vinegar too.
• 🥄1½ tsp Chinese black rice vinegarUK note: Swap for the same amount of unseasoned rice vinegar; it will taste lighter, without the malty depth.
• 🫙1 tsp toasted sesame oilUK note: Omit if unsuitable; the dressing will lose its nutty aroma.
• 🥄A pinch of sugar
• 🌶️Chilli oil, to taste, optionalUK note: Leave it out for a mild salad.

Let’s make it

1. Crack, rather than crush

   Wash the cucumber and trim the ends. Place on a sturdy board, cover with a clean food bag and press or tap with a rolling pin until it splits. Cut into bite-sized pieces. You want chunks, not cucumber mash.

2. Let a little water go

   Toss with the salt. Leave in a colander over a bowl for 10 minutes, then drain. This is a useful little pause for making the dressing.

3. Mix the flavour

   Stir the garlic, soy sauce, vinegar, sesame oil and sugar together. Add a little chilli oil only if you want it.

4. Toss and taste

   Mix the drained cucumber with the dressing. Wait 2 minutes, then serve. Try one piece: the cucumber should still crunch.