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1 long cucumber (about 350g)

2 garlic cloves peeled and crushed (about 2 tsp)

1.5tbsp black chinkiang vinegar

1.5-2tsp light soy sauce

1tbsp sesame paste or tahini with a little sesame oil (see above)

1pinch of sugar (optional)

1tbsp chilli oil preferably Sichuan, plus sediment if desired

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1. Half-peel the cucumber in alternating stripes.

2. Cut it in half lengthways, then cut each half in half again lengthways, so you can easily scoop out the seeds with a teaspoon.

3. Put the lengths of cucumber on a board, flesh side down, then use the flat of a cleaver (or a rolling pin or other heavy object) to bash along their length to bruise, rather than pulverise.

4. Cut into slices about 1cm wide and on a slight diagonal, then put these in a bowl.

5. Whisk the garlic, vinegar and soy sauce into the sesame paste until smooth.

6. Taste and adjust the seasoning as necessary (add a pinch of sugar, if you like), then pour over the cucumber and toss.

7. Just before serving, drizzle over the chilli oil and sediment, if using.

Note

The extras

Wei uses a tomato in her salad, which gives a nice flash of colour and sweetness. The same goes for Chow’s fresh red chilli and coriander garnish, both of which look very handsome on the plate. None of these things are strictly necessary, but neither are they unwelcome, especially if you’re serving this to people you’d like to impress, rather than just gobbling it straight from the bowl, as I generally do.