CUCUMBER AND SESAME SEED SALAD

1 large cucumber
1/2 cup rice wine
1/2 cup cider or white vinegar
2 tsp salt or to taste
1 tbsp sesame seeds
2 tbsp sesame oil, divided
1 onion, chopped finely
2 garlic cloves, sliced finely
1 tsp tumeric
1 tsp sugar

First peel the cucumber and cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the wine, vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid and let cool. Set aside.

Now toast the sesame seeds in a pan with a little of the sesame oil until they begin to jump and turn golden. Then let them cool.

After this, heat 1 Tbsp sesame oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool.

Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid into a saucepan. Stir this over a gentle heat until the sugar is dissolved.

Add the onion and garlic and heat them through.

Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top.

Serve warm or cold.

Servings: 4-6