This is a simple salad that’s so full of refreshing flavour you’ll want to make it time and time again. It goes with most main courses and happens to be gluten free and vegan. It’s the perfect accompaniment to seared tuna or other poke bowls recipes. Note: The longer you leave it in the marinade, the more pickled the cucumbers become!

Method

• Using the tines of a fork, score the cucumbers lengthways – this will help the dressing to cling to the cucumber.
• Slice the cucumber thinly into rounds. Toss with salt to help them release the excess water and leave for 10 minutes.
• Strain the cucumber in a sieve – do not rinse and transfer to a mixing bowl.
• Add the spring onions, ginger, garlic, rice vinegar, maple syrup and chill sauce of choice. Mix to combine.
• Taste and adjust flavouring to your palate. Adding more chili or sweetness.
• Finish with the sesame seeds.
• Refrigerate until ready to serve and is best served on the same day but will last up to 2 days in an airtight container in the fridge.

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