Method:

1. Slice the outside of the cucumber with a knife to create grooves – don’t slice too deeply. Just enough to scratch through.
2. “Bang bang” the cucumber with your rolling pin or fist until it’s almost flat. Roughly slice the cucumber and place in a bowl. Mix through a heaped pinch of sea salt. Combine the salt with the cucumber with your hands, and set aside for about 5 minutes. This is so the salt soaks through the cucumber juices.
3. In a pestle and mortar, add chilli flakes and szechuan pepper, and roughly ground together. 
4. In a non-stick frying pan or saucepan, toast the chilli flakes and szechuan pepper with the sesame seeds on medium heat, until the sesame seeds are golden. You’ll need to toss/stir regularly  You’ll also know it’s ready when the aromas of the spice start to release. Set aside when ready.
5. Squeeze the cucumber with your hands to remove excess salty liquid, then transfer to a serving bowl. Drizzle the soy, vinegar and oil over the cucumber, mix to combine. Sprinkle the toasted spices/sesame seeds on top.