Smashed Cucumber Salad with Sichuan Chilli Oil and Black Vinegar

Ingredients

• 4 medium cucumbers (about 800g total)
• 1 tsp fine sea salt
• 3 tbsp Chinkiang black vinegar
• 1½ tbsp light soy sauce or tamari
• 3 tbsp Sichuan chilli oil (with the sediment), divided
• 1 tbsp garlic-infused oil
• 2 tsp toasted sesame oil
• 1½ tsp caster sugar
• 3 garlic cloves, finely grated
• 15 g coriander, chopped
• ½ cucumber, thinly sliced
• 1 tbsp sesame seeds, toasted
• 4 spring onions, finely sliced

Method

1. Lay a cucumber on the board and place the flat side of a heavy knife or cleaver over it. Whack the blade firmly with the heel of your other hand so the cucumber splits and splays open. Repeat with the rest.
2. Tear the cucumbers into rough 3 to 4 cm chunks. Tip them into a colander set over a bowl, scatter with the fine sea salt and toss to coat.
3. Leave to drain for 15 to 20 minutes. The flesh should look slightly translucent at the edges and feel firmer to the touch.
4. Whisk the black vinegar, soy sauce, 2 tbsp Sichuan chilli oil, garlic-infused oil, sesame oil, sugar and grated garlic. Taste and add vinegar or sugar if the balance needs correcting.
5. Shake the cucumbers firmly in the colander, then tip them into a clean serving bowl. Pour over the dressing and toss until every craggy edge is coated.
6. Leave the dressed cucumbers for 10 minutes, then taste and add salt if needed.
7. Scatter over the sesame seeds, coriander and spring onions. Finish with the remaining Sichuan chilli oil.