Prepare the Cucumber: Wash and dry the cucumbers thoroughly. You can peel them completely, leave them unpeeled for more colour and texture, or create stripes by running a fork or peeler down the sides. Slice the cucumbers into thin rounds, about 3-4mm thick.

Salt the Cucumber: Place the sliced cucumber in a colander set over a bowl. Sprinkle evenly with the 1 ½ teaspoons of sea salt and gently toss to coat. Let it sit for 15-20 minutes. You will see a surprising amount of water collect in the bowl underneath.

Rinse and Dry: After resting, give the cucumber slices a quick but thorough rinse under cold water to remove the excess salt. Then, and this is crucial, pat them very dry. What works best for me is to gently squeeze them in a clean tea towel or press them between a few layers of paper towels to remove as much moisture as possible.

Toast the Sesame Seeds: While the cucumber is salting, place the sesame seeds in a small, dry frying pan over a medium heat. Toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and a light golden brown. Keep a close eye on them as they can burn quickly. Remove from the pan immediately to a small bowl to stop the cooking process.

Make the Dressing: In a small bowl or a jar with a lid, combine the rice vinegar, soy sauce, toasted sesame oil, honey, minced garlic, grated ginger, and optional red pepper flakes. Whisk or shake vigorously until the dressing is well combined.

Combine the Salad: Place the dry, sliced cucumber in a large salad bowl. Pour over the sesame dressing and add most of the toasted sesame seeds and the sliced spring onions (reserving a few for garnish).

Toss and Serve: Gently toss everything together until the cucumber slices are evenly coated. Garnish with the remaining toasted sesame seeds and spring onions. Serve immediately for the best texture.