Cucumber & seaweed salad with sesame mustard dressing

Instructions

1. 1

   Slice the ends from the cucumber, then cut in ½ lengthways. Remove the seeds with a teaspoon. Cut the flesh into thin slices, 2mm or less. I recommend the careful use of a mandolin. Put into a bowl, toss with the salt and set aside for 10 minutes.

2. 2

   Soak the dulse seaweed in another bowl of water for 10 minutes or until it opens out and becomes soft. While you wait, put the dressing ingredients into a bowl, add 1 tbsp water and whisk until creamy.

3. 3

   Put the cucumber into a colander to drain, then squeeze out as much excess water as you can, by hand or by wringing with a clean tea towel. Drain the seaweed well.

4. 4

   To serve, put the cucumber into wide bowls with the seaweed on top. Mix the cucumber and seaweed together if liked. Add the tofu, then drizzle over ¾ of the dressing, saving the rest for another time. Garnish with black sesame seeds and the chives or cress, if using, then serve.