Soak the almonds in cold water for at least 3 hours and then drain.

Cut the cucumber in half across the middle, then cut each half into quarters lengthways. Using a teaspoon, scoop out the seeds from the centre of each quarter and put in a blender ( food processor )

Cut each cucumber quarter into four fat 'fingers' ( slice once lengthways and once widthways). Put these into a bowl, add a good pinch of each salt, sugar, and pepper. Set aside.

Put the drained almonds into a blender together with the oil, vinegar, garlic. You can add more garlic later if you want it more garlicky. Add salt and pepper and blitz until smooth. It might take a while for the almonds to start breaking, but just keep blitzing, they will break eventually.

If the cucumber 'fingers' has released any water, drain the juice and add the juice to the almond dressing.

Taste the almond dressing and adjust the seasoning to your liking.

Spoon the dressing in the middle of a plate, and arrange the cucumber finger around it.

Best eaten straight away, as the cucumber finger may keep releasing water. Enjoy!