Cut the cucumber in half lengthways and remove the seeds with a spoon. Slice very thinly, about 2mm thick – you can use a slicer or mandoline for this. Add 2 tsp fine sea salt, mix well, then tip into a colander to drain the excess water for 15 mins. Meanwhile, put the seaweed in a bowl of water for 15 mins to soak, ensuring it fully rehydrates and softens.

Drain both the cucumber and seaweed, then squeeze out any remaining excess water thoroughly.

To make the sauce, combine the tahini, sugar, soy sauce, vinegar and mustard in a bowl with 1 tbsp water and mix well until smooth and creamy. Add a little more water if the sauce is too thick until it reaches a smooth, pourable consistency.

Arrange the cucumber and seaweed on a plate or serving dish and drizzle the sauce over the top. You can add cooked prawns, tofu, poached fish or chicken, if you like.