Bashing the cucumbers rather than cutting them allows them to take up more of the delicious black vinegar dressing.
3 Lebanese cucumbers
3 cherry tomatoes, halved
¼ tsp salt
1 tsp soy sauce
2 tsp black vinegar
½ tsp sugar
1 tsp sesame oil
1. Peel the cucumbers in intervals. Place one cucumber on a cutting board and cover with a tea towel. Bash it with your hand or a rolling pin, then break the cucumber into 5-centimetre pieces by hand and transfer to a bowl, removing some of the seeds but not all. Repeat for the remaining cucumbers.
2. Add the cherry tomatoes to the bowl and mix through the salt. Transfer to the fridge for 10 minutes. Add the soy sauce, vinegar, sugar and sesame oil and 1 tablespoon of cold water to the cucumber mix, then stir to dissolve the sugar. Transfer to a plate and serve.
Adam's tip: Don't discard the liquid that is released by the salted cucumber and tomato, as those seasoned juices form the base of the vinegar dressing.
Also try: Adam Liaw's stir-fried tomato and egg
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.