1 large cucumber
200g of Tenderstem broccoli, cut in half lengthways
1 red onion, thinly sliced
2 spring onions, thinly sliced
1 small handful of coriander, chopped
3 tbsp of mirin
3 tbsp of rice wine
1 tbsp of sesame oil
1 tsp of sugar or to taste
1 tsp of chilli flakes or to taste
3 tbsp of toasted sesame seeds
Sea salt and pepper
Step 1Either with a mandolin or using a vegetable knife, thinly slice the cucumber lengthways. Place in a sieve and sprinkle with sea salt to draw some of the liquid out of the cucumber. Pat dry after 5 minutes.
Step 2Steam the Tenderstem broccoli for 3-4 minutes.
Step 3Mix all the dressing ingredients together and season with salt and pepper.
Step 4Combine with the cucumber and Tenderstem broccoli with the red onion, spring onions and coriander. Toss with the dressing and serve.