Alison Roman's cucumbers with red onion and sesame

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

large hot house or 6 persian or kirby cucumbers, cut into bite-sized pieces

1 small red onion, sliced on the thicker side

Kosher salt

1 tablespoon fresh lemon or lime zest (the zest of one lemon)

2 tablespoons fresh lemon or lime juice (or white wine or rice wine vinegar), plus more

¼ cup white sesame seeds, well toasted

2 to 3 tablespoons toasted sesame oil

1 to 2 tablespoons sumac, optional

Freshly ground black pepper

1 ½ cups cilantro, dill or mint, torn or coarsely chopped

Place cucumbers and onions in a large serving bowl or platter and season with salt. Add lemon zest and juice and season with more salt and citrus juice until they taste salty and tangy.

Drizzle with sesame oil and top with sesame seeds, sumac (if using), freshly ground black pepper and cilantro. Give a little toss before serving.

For optimal results, dress right before eating OR give them a chance to really marinate-- cucumbers really love to be eaten immediately or given proper time to marinate. You choose! If you want to turn this into something more substantial, serve it on top of a bed of tahini dressing or seasoned yogurt, maybe adding a can of chickpeas or white beans to the equation.

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