A surprisingly simple salad to prepare which might be served as part of a mixed hors d'oeuvre in a Sichuan banquet, perhaps with a selection of cold meats and peanuts or accompanied by several different types of dumpling.

The dish can be made hours in advance of a meal. Be careful to keep the cooking brief.

1. Sprinkle the cucumber pieces with the salt, mix well and set aside for at least 30 mins - preferably 2 hours or more - to draw out some of their juices. Then drain well and press gently to get rid of as much water as possible. Pat the pieces dry with kitchen paper.
2. Heat a wok over a high heat until smoke rises. Add the groundnut oil and swirl to cover the base of the wok. Turn the heat down to medium and then add the chillies and Sichuan pepper. Stir these swiftly for a few secs until they smell deliciously spicy and the chillies are turning a darker red. Take great care not to burn the spices.
3. Add the cucumber pieces and stir and toss for about 10 secs to coat them in the flavoured oil. Remove from the heat, add the sesame oil and stir thoroughly before tipping onto a serving dish. The cucumber should not be cooked through, just swiftly heated so that it absorbs the flavour of the spices.
4. Allow to cool before serving.