Cucumber, mirin and sesame salad

I have Mike McEnearney’s book Kitchen By Mike on a long borrow from my sister while her house is being demolished and a new one built. Despite the fact there’s quite a lot of meat-based recipes, I’m getting quite a lot out of it because the salads are just so good, and salads are my favorite type of food to eat. A couple of months ago, I went to Kitchen by Mike in Roseberry and I was blown away by the food – I particularly loved the canteen style with all the food laid out on platters to pick and choose from. I had two salads: a mains salad of roasted beetroot with chickpeas, Persian feta and dukkah, and this cucumber salad as my side. Unfortunately, Kitchen By Mike closed about a month ago, so my first visit was my last, but I’ve been making this salad ever since as a consolation. The mirin dressing is stupendous (I have been known to drink the left over dressing), so make a double batch – it will keep up to two weeks in the fridge. Pour it over steamed greens, asparagus, oysters… whatever, or drink it straight – it’s all good.

Cucumber, mirin and sesame salad

Adapted from Mike McEnearney’s Kitchen by Mike

• 2 long cucumbers
• 2 teaspoons black sesame seeds (if you don’t have black sesame seeds just use white)
• 2 teaspoons white sesame seeds
• 1 long red chilli, finely sliced
• ½ bunch coriander sprigs picked

Mirin and ginger dressing

• 110 mls mirin
• 2 tablespoons Japanese rice vinegar
• 3 teaspoons soy sauce
• 1 pinch of salt flakes
• 1 tablespoon toasted sesame oil
• 3 cm knob of ginger, finely chopped
• 2 red shallots, finely chopped (or one small red onion)

1. For the dressing, mix all ingredients together, leave for at least an hour for flavours to meld.
2. Lightly toast sesame seeds in a cast iron pan and set aside.
3. Halve the cucumbers length-ways and scrape out seeds, then cut into strips on a sharp diagonal about 1 cm thick. Place cucumber slices in a bowl, add coriander, chilli and sesame seeds. Pour over dressing mix well and serve.