Zesty cucumber salad with smashed garlic and ginger
This recipe is adapted from Ottolenghi’s latest recipe book Plenty. It is fresh and sharp, so provides a nice accompaniment to heavier, richer Asian dishes, and is a perfect antidote to dull winter nights.
Whisk together 3 tbs rice vinegar, 2 tsp caster sugar, 2 tbs rapeseed oil, and 2tsp roasted sesame oil. Add 1 quite small, very thinly sliced red onion (or substitute a largish shallot), mix and set aside for one hour.
Place a 1-inch piece of ginger, peeled and coarsley chopped, into a mortar with 1 tsp coarse sea salt and pound to a paste. Add 1 large garlic clove, peeled, and pound till well-crushed (but not yet a puree). Add to the dressing.
Peel 1 large (350g) cucumber and then slice in half lengthwise. Cut each half on an angle into quite thin slices. Add to the dressing and sprinkle with sesame seeds.
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