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Cucumber, Mirin & Sesame Salad

Cucumber, Mirin & Sesame Salad

Serves 4

2 long cucumbers
1 long red chilli, finely sliced
1 tablespoon toasted sesame oil
Pinch of salt flakes
1/2 bunch coriander, sprigs picked
2 teaspoons black sesame seeds
2 teaspoons white sesame seeds

Mirin & Ginger Dressing
110 ml mirin
2 tablespoons Japanese rice vinegar
2 teaspoons soy sauce
2 cm knob ginger, finely chopped
2 red shallots, finely chopped

 

For the dressing, mix all the ingredients together and leave to sit for a minimum of 1 hour before using.

Halve the cucumbers lengthways and use a teaspoon to scrape out the seeds, then cut on an angle into lengths about 10 cm x 1 cm. Place the cucumber in a large bowl.

Lightly toast the sesame seeds in a dry, heavy-based frying pan. Add to the bowl, along with the remaining ingredients. Pour over the dressing, toss everything together well and serve.