Chinese Smashed Cucumber Salad (v)

CHINESE SMASHED CUCUMBER SALAD

This fresh, crunchy salad is a great accompaniment to hot or fatty foods. I often serve it alongside a big bowl of pan-fried dumplings.

2 medium cucumbers 1/2 teaspoon salt 1 clove garlic, crushed

2 tablespoons rice wine vinegar

1 tablespoon caster sugar

1 tablespoon soy sauce 2 teaspoons chilli crisp oil 1 teaspoon sesame oil

70 grams peanuts, roasted with skin on

Loosely roll up the cucumbers in a tea towel. Using a rolling pin, bash the cucumbers until they begin to crack – don’t break them apart completely.

Cut the cucumbers in half lengthways and trim off the ends. Cut the cucumber into 2cm-wide slices on an angle. Place in a medium bowl and toss through the salt. Set aside for 20 minutes then drain off any liquid.

In a small bowl, mix together garlic, vinegar, sugar, soy sauce, chilli crisp oil and sesame oil. Add to the cucumber and set aside for 10 minutes. Toss the peanuts through the salad just before serving. SERVES 4