Smashed Cucumber Salad

1. Lay the cucumbers on a board and hit them firmly with the flat of a large knife or a rolling pin until they split lengthways.
2. Tear or cut them into rough 3cm chunks — jagged edges are what you want.
3. Toss with the salt in a colander and leave for 10 minutes over the sink to draw out the water.
4. Meanwhile whisk the garlic, black vinegar, soy sauce, sesame oil and sugar together.
5. Shake the cucumber dry and tip into a bowl. Pour over the dressing and toss.
6. Spoon the chilli crisp over the top, scatter with sesame seeds and coriander, and serve straight away.

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Notes:

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• Do not skip the salting — it is the difference between a salad and a puddle
• Dress it at the last minute. It goes limp within about twenty minutes
• Black vinegar is the flavour here; rice vinegar works but tastes thinner