July 02, 2021
Dressing: Whisk together the tahini, soy sauce, mirin, vinegar and water until you have a very smooth sauce. Dressing may be made up to one week in advance and refrigerated. Stir to loosen, adding a little water if necessary.
Salad: Slice cucumbers into 3/4-inch (2 cm) pieces and put in a bowl. Add garlic, vinegar, lime juice and 1 tablespoon (15 mL) salt. Mix to combine, using your hands to lightly crush the cucumber.
In a small saucepan over very low heat, heat sunflower oil until warm, about two minutes, then pour over the cucumber. Set aside to marinate for 30 minutes at room temperature, up to two hours in the refrigerator.
To serve: Stir dressing to make it liquid and pour it onto a large plate with a lip, so it makes a circle. Drain cucumbers very well, discarding their liquid, and pour them onto the dressing. Trim with sesame seeds and green onions and serve at once.
Recipe Credit: Chef Yotam Ottolenghi
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