Smashed cucumber salad.

Smashing a cucumber, rather than slicing it, gives rough edges that soak up the dressing. This version is Thai in flavour: sour lime, salty fish sauce, a little sugar and chilli. It is a cool side dish for grilled food, fried rice or a spicy curry.

Ingredients

• 2 cucumbers (about 400 g)
• 1 clove garlic
• 1 bird's eye chilli, or to taste
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 100 g cherry tomatoes, halved
• 1 tablespoon roasted peanuts, roughly crushed

Method

1. Wash the cucumbers and trim the ends. Lay them on a board and hit each one with the flat of a heavy knife or a rolling pin until it splits.
2. Tear or cut the cucumbers into bite-sized pieces and put them in a bowl with the tomatoes.
3. Pound the garlic and chilli together in a mortar until coarse. Stir in the lime juice, fish sauce and sugar until the sugar dissolves.
4. Pour the dressing over the cucumbers and toss.
5. Leave for 5 minutes, scatter with peanuts and serve.

Tips

• Salt the cucumber pieces with a pinch of salt and drain for 10 minutes if you want a drier salad.
• Dress it just before serving. After 30 minutes the cucumber gives off a lot of water.
• Leave out the peanuts if anyone at the table avoids nuts. Toasted sesame seeds work as a swap.