Smashed cucumber salad

SERVES 2-4

“In Hong Kong, this refreshing much-loved salad is considered the perfect summer dish,” says Tan. “Smashing or bruising a cucumber cracks the skin and releases the seeds, leaving the flesh in gorgeous jagged pieces. The cucumber is then salted to draw out the moisture and concentrate the flavour, and a simple dressing creates a salad in minutes. Every Chinese family has variations of the dish. Some add ground Sichuan peppercorns, others sesame paste. My mother added chopped dried shrimps. By all means experiment; just don’t whack the cucumber to smithereens.” 1 large cucumber or 2 Lebanese cucumbers (about 300gm)

1 handful coarsely chopped

coriander, to garnish

DRESSING

2 tsp finely chopped

pickled chillies

2 small garlic cloves,

finely chopped

3 tbsp clear rice vinegar, or to taste

Pinch of sugar

1 tbsp chilli oil, or to taste 1 tsp sesame oil

1 Place the cucumber on a chopping board and whack it gently with a cleaver a few times until it splinters and opens up with jagged edges. Cut it into bite-sized pieces and place in a bowl. Sprinkle with ½ tsp salt and leave for 15-20 minutes, then drain and place the cucumber in a bowl.

2 For the dressing, put the chillies, garlic, vinegar, sugar and a pinch of salt in a small bowl. Stir in the chilli oil and sesame oil.

3 To serve, pour the dressing over the cucumber and garnish with coriander.