First slice off the tips of the cucumbers. Take a rolling pin or a glass bottle and smash the cucumber with a gentle force a few times all over until it cracks. Roughly chop the smashed cucumber into bite sized pieces and put it into a colander. Sprinkle over about half a tablespoon of salt and toss the cucumber pieces. Place the colander over a bowl to catch the liquid that drains from them.

Bring a pot of salted water to boil and blanch the broccoli for 1 minute. Drain and chop into bite sized pieces and place into a large mixing bowl.

Finely slice the chili and roughly chop the peanuts. Set aside.

Next, prepare the sauce. Whisk together all of the sauce ingredients and adjust the sweetness or saltiness to your taste.

Rinse the beans and add them to the large bowl with the broccoli. Finely slice the spring onions. Finely slice the coriander stems and roughly chop the leaves. Add these to the bowl too. Add the cucumbers to the bowl and toss everything well.

Add most of the peanut sauce to the mixing bowl and toss well to combine. Serve on a large platter and drizzle over the remaining sauce and top with the chopped peanuts, sesame seeds and sliced chili.