Ingredients
| 1 telegraph cucumber, deseeded | |
| 250g asparagus | |
| 1 teaspoon salt | |
| 1 clove garlic, finely chopped | |
| 1 teaspoon sugar | |
| 1 teaspoon sesame oil | |
| 1 teaspoon chilli oil | |
| 1 tablespoon rice vinegar | |
| 1 tablespoon soy sauce | |
| 4-5 spring onions, finely sliced | |
| 1 tablespoon sesame seeds, toasted |
Instructions
| 1. | Finely slice the cucumber and asparagus (you can use a mandolin or vegetable peeler or slice thinly on the diagonal), put them in a colander and toss with the salt. |
| 2. | Leave to drain for 10 minutes, tossing once or twice. |
| 3. | Rinse and drain well or spin dry. |
| 4. | In a bowl, combine the garlic, sugar, sesame oil, chilli oil, rice vinegar and soy sauce. |
| 5. | Toss through the cucumber, asparagus and spring onion just before serving and scatter with sesame seeds. |
Recipe and food styling Fiona Smith / Photography Aaron McLean / Concept and art direction Fiona Lascelles / Image retouching Jason Creaghan
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