Cook: 60 mins chill time

Serves: 4

Slightly crushing the cucumbers allows them to be infused with more flavours. Ensure you allow them to drain first or the salad will be very watery. They will continue to release their juices so are best eaten on the day of making.

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Wrap each cucumber in plastic wrap or put them in a sealable plastic bag – they can splatter as you crush them.
Place on a work surface and pound with a rolling pin or bottom of a saucepan until they cucumbers crack and are slightly flattened. l Remove the plastic and cut the cucumbers in half lengthways. Cut away and discard the seeds, then slice into 2 to 3 cm wide half moons. Transfer to a sieve set over a bowl.
Sprinkle them with sugar and salt and mix to coat them fully then leave to drain for 30 to 60 minutes in the fridge.
Whisk together the garlic, rice vinegar, soy sauce and sesame oil in a large bowl.
Transfer the drained cucumbers into the bowl with dressing. Toss to coat. Cover with a plate and refrigerate for about 30 minutes to allow the flavours to develop.
Serve sprinkled with sesame seeds.

Ingredients

Name: Smashed cucumber salad
Prep time: 10 min
Cook time: 60 min
Yield: 4
Ingredients: 2 medium cucumbers 1 ½ tsp salt (plus more to season) 1 tsp caster sugar 2 cloves garlic, finely crushed 1 tsp soy sauce 2 tbsp rice vinegar 1 tsp sesame oil 1 tbsp toasted black and white sesame seeds

2 medium cucumbers

1 ½ tsp salt (plus more to season)

1 tsp caster sugar

2 cloves garlic, finely crushed

1 tsp soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

1 tbsp toasted black and white sesame seeds