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Cut a cucumber in half lengthways, then into short pieces, about 6 cm in length.
On a chopping board, lightly bruise the flesh with a rolling pin or the flat side of a kitchen knife, to soften it.
Put the cucumber in a colander over a mixing bowl, sprinkle lightly with salt and refrigerate for 20 minutes.
Make the dressing: put smooth peanut butter in a mixing bowl.
Add 3 tbsp of white tahini, 1 tbsp of dark soy, 1 tsp of toasted sesame oil, 2 tbsp of rice wine vinegar and the juice of a lime.
Slice a medium, mild red chilli in half lengthways, scrape out its seeds, then finely chop and add to the dressing.
Stir in 3 tbsp of boiling water and set aside.
Cut 2 ripe peaches in half and remove the stones.
Slice each half into 4 thin segments and place in a mixing bowl.
Roughly chop 70 g of salted, roasted cashews and add to the peaches.
Chop 30 g coriander leaves and 15 g mint leaves and toss with peaches.
Remove the cucumber from the fridge and stir gently with the peaches, herbs and, lastly, the peanut butter dressing.
A few whole, salted and roasted cashews, and perhaps a handful of whole coriander and small, young mint leaves, can be scattered over as you transfer the salad to a serving bowl.