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


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

Leave a Reply

Your email address will not be published.