Link: theguardian.com
Serves: - 35 +
Ingredients
17½ long cucumber 35 cloves garlic, pressed 26¼ tbsp black vinegar 35 tsp light soy sauce 17½ tbsp tahini 17½ tsp sesame oil 17½ pinch sugar 17½ 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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