A mandolin or vegetable slicer will make light work of slicing the cucumber. Alternatively, slicing it with a knife will work almost as well. Discard the seeds to stop the salad becoming too watery.

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Variations: This salad is delicious topped with slices of ripe avocado. It’s also great with fish or tofu as part of a poke bowl. To make it more substantial, you could stir in a large batch of cooked, cooled soba noodles to soak up the delicious dressing and stretch the salad further.

• Place the seaweed in a bowl, cover with 300ml lukewarm water then stir and leave to stand for 10-15 minutes to hydrate the seaweed. Drain through a fine-mesh sieve, then rinse under cold running water, squeezing well to remove the excess water. Pat dry with kitchen paper or a clean tea-towel.
• In a medium bowl, whisk together the vinegar, agave (or honey) and sesame oil, along with the soy sauce (or coconut aminos), then set aside.
• Into a separate bowl, place the sliced, deseeded cucumber, along with the wakame and toss well to combine, before pouring the dressing over them and mixing again.
• Garnish with the white and black sesame seeds and refrigerate for 30 minutes to chill before serving.