1 cucumber, about 8 in (20 cm) long

1 green chili, finely sliced

3 shallots, finely sliced

Splash of thin coconut milk

Salt to taste

Fresh lime juice to taste (optional

METHOD

Cut a small slice off one end of the cucumber and rub the two cut surfaces together in a circular motion for about 30 seconds, to remove any bitterness. Peel the cucumber, slice it in half lengthwise and remove the seeds, then score the outside with a fork and slice it finely.

Toss the cucumber, chili and shallots together and place them in a serving dish. Pour a small amount of thin coconut milk (enough for the salad to sit in) over the cucumber and refrigerate it until you are ready to serve it. Add salt and a squeeze of fresh lime juice (if desired) just before serving.