Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • <p>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.</p> <p>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.</p> <p><b>Adam's tip:&nbsp;</b>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.</p> <p>Also try: <b><a href="https://www.goodfood.com.au/recipes/stirfried-tomato-and-egg-20200525-h1oapg">Adam Liaw's&nbsp;stir-fried tomato and egg</a></b></p> <p><b>Find more of Adam Liaw's recipes in the <i>Good Food Favourite Recipes</i> cookbook.</b></p> <p><a class="btn btn--show-more btn--small" href="https://www.thestore.com.au/good-food-favourite-recipes">Order Now</a></p>