Scrub the Japanese cucumbers and cut them into bite-size pieces — halve lengthways, then into chunky slices about the length of your thumb. Keep them thick, or they go limp once dressed. Toss the cucumber with 1 tsp Salt and leave it in a colander for 10 min. The salt pulls out water so the cucumbers stay crunchy under the dressing.

⚠ Don't skip the salt rest; wet cucumbers turn the dressing watery and dull.

• Japanese cucumbers
• Salt