Crushed Cucumber and Baby Tomato Sambal
½ English cucumber
1 t (5 ml) Ina Paarman’s Seasoned
¼ cup (60 ml) Ina Paarman’s Lime & Coriander Reduced Oil Dressing
200 g baby tomatoes, halved
Trim and discard remaining end from cucumber half. Cut cucumber half across into thirds. Place in a plastic bag.
Using a meat mallet or small frying pan, firmly but gently crush cucumber until sections split length ways into 3 to 4 spears.
Tear spears into rough pieces and transfer to a colander set over a bowl. Sprinkle cucumber with Seasoned Sea Salt and allow to stand for at least 15 minutes or better still, up to 30 minutes to drain liquid.
Transfer cucumber to a serving bowl, discard extracted liquid.
Add Dressing and halved tomatoes seasoned with Green Onion Seasoning, toss to combine.