[RECIPE IN SHOW NOTES] 

There’s a few things Simon always has in his fridge, and cucumbers are on that list (with three small kids it kind of goes with the territory). On today’s episode though they’re not destined to be baton-ed, bento boxed and sent off to school… instead we’re taking out some of life’s frustration on them as we smash them into something delicious for us adults – smacked cucumber salad. 

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Recipe 

2 seedless cucumbers 2 biggies or 3–4 lebanese cucumbers (600g) 

1 teaspoon salt 

2 1/2 teaspoons sugar 

2 teaspoons sesame oil 

3 teaspoons light soy sauce 

1 1/2 tablespoons rice vinegar 

2-4 cloves garlic (finely chopped) 

1-2 teaspoons chili oil (optional) 

2 teaspoons toasted sesame seeds 

a small handful of chopped coriander 

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. 

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. 

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and coriander.  

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