Pickled Cucumber Salad with Thai Basil and Pink Scallions

Last year our cucumber plants were devastated by red spider mite! This year, we have more cucumbers than we know what to do with. But this is a lovely way to eat several cucumbers a day! It goes very nicely with something spicy and fried - like these Thai-style courgette fritters.

Serves 2

2 dessert spoons of granulated sugar
2 dessert spoons of water
3 dessert spoons of white rice vinegar
a large pinch of salt
a pinch of red chilli flakes (or chopped fresh chilli) (optional)
the pink (or white) end of a scallion (aka spring onion) finely sliced
a large cucumber, halved and slices on an angle
thai basil

1) Dissolve the sugar and salt in the water and vinegar in a small jug or bowl. (You can heat it up in the microwave, or use boiling water, if you want to speed up the process). Add the chilli to the dressing, if using.

2) Slice the scallions and cucumber and put in a bowl. Pour the dressing on top.

3) Rip up some of the thai basil and add to the salad. Leave some for garnishing.

4) Ideally leave the cucumber to macerate in the dressing for at least 30 minutes before eating, stirring occasionally.

5) Serve with a Thai basil garnish.