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Smashed cucumber with ginger and chilli oil
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Serves: 4 as a side
½ tsp salt
1 tsp finely grated fresh root ginger
2 tbsp chilli oil
2 tsp honey
2 tsp light soy sauce
2 tbsp Japanese rice vinegar
1. Rinse and dry the cucumber and cut off the very ends. Lay it down flat on a chopping board and use a rolling pin to bash the cucumber along its length, crushing and splitting it a little. Now roughly chop the cucumber and toss with the salt. Transfer to a colander in the sink and leave for 20 minutes.
2. Combine all the remaining ingredients in a serving bowl. Add the cucumber and toss through to mix.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.