1 punnet baby cucumbers – approximately 8 - 10
Sea salt flakes
1 bottle Beerenberg Thai Coconut Dressing
2 spring onions, finely sliced
1 red chilli, finely sliced
Black sesame seeds to garnish
Cut the cucumbers lengthwise into four. Using a rolling pin, give the slices a bash to crush the flesh. Place in a bowl and season with sea salt.
When ready to serve, drain any moisture from the cucumbers, gently toss through the cucumbers ¼ cup Beerenberg Thai Coconut Dressing.
Place onto serving dish, scatter with spring onions, dill and chilli slices.
Drizzle a little more Beerenberg Thai Coconut Dressing around the plate. Sprinkle with black sesame seeds.
Note: to make spring onion curls, cut the green tops into long thin strips. Place prepared tops in a large bowl, cover with ice water.
When ready to use, remove from the water and pat dry with paper towel.