Asian cucumber salad

A real summer favourite, vegan, gluten free, light and delicious. If you want to complete the vegan meal serve with grilled aubergine and jasmine rice, delicious.

Serves 4

2 cucumbers

½ teaspoon salt

2/3 scallions, finely chopped

1 teaspoon ginger, grated

½ tablespoon rice vinegar

1 tablespoon soy

1 tablespoon sesame oil

1 teaspoon maple syrup

1 tablespoon sesame seeds

1/2 handful mixed leaves

olive oil

Score the cucumbers with the tines of a fork before slicing, this allows the dressing to cling to the cucumbers. Sprinkle the cucumber slices with the salt in a colander, leave for about 15 minutes, to get rid of excess water, don’t leave too long, drain, no need to rinse. Mix the scallions, ginger, rice vinegar, soy, sesame oil & maple syrup together. Toast the sesame seeds, set aside. Divide the salad leaves between the serving plates, drizzle with a little oil. Mix the dressing through the cucumbers, divide between the plates and top with the sesame seeds.