Thai Cucumber Salad

Gently toast the sesame seeds in a pan until nicely golden, then crush about 40g of them in a pestle and mortar with the sugar. Mix well with the dash and soy to create a smooth dressing.
Cut the cucumber right down the centre, lengthways. Remove the seeds with a teaspoon and discard, then cut into 5cm batons. Toss them into a serving bowl, stir through the dressing, then sprinkle in the remaining sesame seeds. Serve as a side to your next Thai curry!

10 mins

4 serving

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