I love this salad with almost any fish dish but it’s especially good with the crab risotto
2 cucumbers, cut in half lengthways, remove the seeds, cut into chunks
125 ml sunflower oil
3/4 garlic cloves, sliced
thumb size piece ginger, sliced
pinch of turmeric
2 scallions, chopped
1 tablespoon rice wine vinegar
sea salt and black pepper
handful chives, chopped
Place the cucumber chunks in a large resealable plastic bag and season with salt, using anything heavy like a rolling pin smash the cucumber chunks, but don’t over do it, then let them sit for a few minutes to release some of the water. Heat the oil and saute the garlic and ginger together until nicely toasted, add the turmeric, remove from the heat, add the scallions, vinegar and season. Set aside.
Drain the cucumber chunks, discarding any liquid. Place some salad leaves in a serving bowl, add the cucumber, spoon over the dressing and finish with the chopped chives.