Yotam Ottolenghi’s Cucumber Summer Salad

Name: Yotam Ottolenghi’s Cucumber Summer Salad
Cuisine: Asian, Japanese
Ingredients: 700g cucumbers (ie, roughly 2 large cucumbers), quartered lengthways; 2 garlic cloves, peeled and crushed; 2 tsp rice-wine vinegar; 3 tbsp lime juice; 3 tsp flaked sea salt; 3 tbsp sunflower oil; 2 spring onions, trimmed and finely sliced on an angle; ½ tbsp black sesame seeds; 60g tahini; 2 tbsp soy sauce (or tamari, to make the dish gluten-free); 1½ tbsp mirin; 1½ tbsp rice-wine vinegar