Link: theguardian.com
Serves: - 160 +
Ingredients
80 long cucumber 160 cloves garlic, pressed 120 tbsp black vinegar 160 tsp light soy sauce 80 tbsp tahini 80 tsp sesame oil 80 pinch sugar 80 tbsp sichuan chilli oil
Method
Peel cucumber leaving alternating stripes Cut cucumber in half Quarter each half lengthways Scoop out seeds Bruise cucumber Slice into inch-thick pieces Whisk remaining ingredients into a sauce Toss cucumbers in sauce and serve with chili oil
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