Cucumber Salad with Smashed Garlic and Ginger from Plenty by Yotam Ottolenghi

-Whisk together the following:

3 TBS rice wine vinegar

2 tsp honey

2 tsp olive oil

2 tsp toasted sesame oil

-Place 1 heaping TBS peeled and sliced ginger and 1 tsp sea salt in a mortar and pound well with the pestle.

-Add 2 large garlic cloves and continue to pound until well crushed and broken into pieces. (You can roughly chop these instead if you do not have a mortar and pestle.)

-Use a spatula to scrape the ginger and garlic into the bowl with the onion and dressing. Stir together.

-Cut 2 peeled cucumbers and 2 lemon cucumbers lengthways in half, the cut each half on an angle in very thin slices.

-Add the cucumber to the bowl, followed by 1TBS toasted sesame seeds and 3 TBS chopped cilantro.

-Stir well and leave to sit for 10 minutes.

-Before serving, stir the salad again, tip out some of the liquid that had accumulated at the bottom of the bowl and adjust the seasoning.