From “Ottolenghi” by Yotam Ottolenghi - Serves 4

6 small Cucumbers - about 500 gm

2 mild Red Chiles, thinly sliced

3 TB roughly chopped Cilantro OR use the Parsley in this week’s share. I know it is a different flavor, but goes so well with cucumbers

2 oz White Wine Vinegar or Rice Vinegar

4 oz Sunflower Oil

2 TB Poppy Seeds

2 TB Caster Sugar

Salt and Black Pepper

Chop off and discard the ends of the cucumbers.  Slice the cucumbers at an angle, so you end up with pieces 1 cm thick and 3 - 4 cm long.  Mix together all the ingredients in a large bowl.  Use your hands to massage the flavors gently into the cucumbers.  Taste and adjust the amount of sugar and salt according to the quality of the cucumbers.  The salad should be sharp and sweet, almost like a pickle.  If not serving immediately, you might need to drain some liquid off later.  Adjust the seasoning again afterwards.