Smashed Cucumber Pickle

Serves 2

20 minutes

About the recipe

Who says your favourite dish has to be a main? Lots of side dishes are just as delicious, particularly little bowls of vegetable sides. We suggest serving this dish along with some fried tofu or just have it with some rice and miso soup. You can also serve it as a big side dish for a summery meal. Traditionally you might find Szechuan peppercorns added in, which will give it a very unique, slightly numbing, peppery taste. Black sesame looks lovely Instead of white and adding some seaweed is a great addition for a nutritional boost!

1 cucumber
1 teaspoon salt
2 teaspoon sugar
3 ½ tbsp rice wine vinegar
1 tbsp sesame seeds
1 clove garlic
2 tbsp sunflower oil
Sliced red chilli
Small bit of peeled ginger

Step 1
With a heavy-bottomed skillet or a rolling pin or a heavy kitchen utensil bang your cucumber flattening its shape so it feels like pitta bread in thickness. Roughly chop the messy bits of cucumber and place in a bowl. Add salt and leave to marinate for 10 minutes.

Step 2
After 10 minutes place in a sieve on top of a bowl to drain (reserve juice and possibly throw it in a G&T). In a small saucepan add the oil and then the vinegar, sugar, garlic, ginger and sliced chilli. Toast some sesame seeds in a dry pan and add them to the mixture straight away. Pour mixture over the drained cucumbers and leave to marinate for 20min-4 hours (we recommend placing them in the fridge to serve them cold as they are extra refreshing).

Step 3
Serve alongside some steamed sushi rice and miso soup or as a summer salad.