SPRING CUCUMBER & ASPARAGUS SALAD

Recipe and food styling Fiona Smith / Photography Aaron McLean / Concept and art direction Fiona Lascelles / Image retouching Jason Creaghan

	1 telegraph cucumber, deseeded
	250g asparagus
	1 teaspoon salt
	1 clove garlic, finely chopped
	1 teaspoon sugar
	1 teaspoon sesame oil
	1 teaspoon chilli oil
	1 tablespoon rice vinegar
	1 tablespoon soy sauce
	4-5 spring onions, finely sliced
	1 tablespoon sesame seeds, toasted

1.	Finely slice the cucumber and asparagus (you can use a mandolin or vegetable peeler or slice thinly on the diagonal), put them in a colander and toss with the salt.
2.	Leave to drain for 10 minutes, tossing once or twice.
3.	Rinse and drain well or spin dry.
4.	In a bowl, combine the garlic, sugar, sesame oil, chilli oil, rice vinegar and soy sauce.
5.	Toss through the cucumber, asparagus and spring onion just before serving and scatter with sesame seeds.