This particular dish has been taking over the New York food scene recently with a variety of flavours and dressings from simple soya sauce vinaigrette to a Mexican inspired sauce of lime, cumin, coriander, oregano and tahini. This is hardly a new invention, as it has long been a staple in Chinese cuisine, but that’s how trends go. It is a very rustic looking dish as the chunks are unevenly sized and lack the smooth edges and presentation we are accustomed to with cucumber. In our kitchen, we created a recipe which is as simple and authentic as possible. It is delicious eaten on it’s own, on a bed of rocket and avocado or alongside a pan fried salmon fillet.  Remember to use fresh  and firm cucumbers .

You will need:
1 whole cucumber
2 tablespoons of soya (or tamari) sauce
Juice from 1/2 lemon
1/2 inch of fresh ginger, peeled and finely chopped or grated
1 tablespoon of black or white sesame seeds

Smash the cucumber with a rolling pin on a large chopping board (to avoid messing up your kitchen)
Break apart with you hands into bite sized chunks
Marinate with all the ingredients and leave at room temperature for 20 minutes or in the fridge for up to 5 hours, covered with cling film
Drain before serving