2 seedless mayonnaise
2 medium shallots, peeled and trimmed
1 1/2 tbsp chopped jalapeño pepper
60g (2oz) fresh mint, chopped medium-fine
2 tbsp white wine vinegar or champagne vinegar
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp olive oil
1. Peel the cucumbers. Cut in half longways, remove any seeds and cut across into 3mm (1/8in) slices.
2. Combine the cucumbers, shallots, jalapeño and mint. In a small bowl, combine the vinegar, salt and pepper. Whisk in the olive oil until combined. Pour over the cucumbers, and toss gently to combine. Serve.