Smacked cucumber, tempeh and peanut salad

Method

1. Put the cucumber on a chopping board and bash with a rolling pin until it cracks open. Cut into bite-size chunks, transfer to a bowl, then toss with the vinegar, chilli oil and soy sauce.
2. Toast the sesame seeds and peanuts in a dry frying pan over a medium-high heat until golden, then scatter them over the cucumber. Return the pan to the heat, add the oil and, once hot, fry the tempeh for 8-10 minutes, turning halfway, until golden. Add to the bowl of cucumber with the coriander and stir to combine.
3. Arrange the lettuce on a platter or serving plates, scatter over the spring onions and top with the tempeh and cucumber mixture.