1 tbsp miso
2 tsp rice vinegar
½ tsp sesame oil
1 tbsp toasted sesame seeds
1 tsp honey
1 tbsp hot water
½ tsp shichimi togarashi or chilli flakes
*Shichimi togarashi is a Japanese spice mix, you can purchase it easily in most Asian supermarkets or online; some mainstream supermarkets also stock it.
Cut the cucumber into thirds, the cut each third in half lengthways. Place the piece cut side down and bash with a rolling pin until they start to crack and most of the seeds come out (you may wish to do this in a bag or cling film as it can get a bit messy!).
Place the smashed pieces of cucumber into a sieve set over a bowl, sprinkle with sea salt and leave for 30 minutes to allow excess water to drain into the bowl.
Meanwhile prepare the dressing