Smashed cucumber salad with feta and dill
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
Smashing cucumbers is a traditional Chinese cooking technique which helps release the water, increase crunch, intensify the flavour and allow the dressing to be quickly soaked up. For this recipe I have added a Mediterranean twist with the fresh zingy flavours of lemon, feta and herbs, making it a perfect refreshing side dish to a summer feast.
Ingredients
- 1 cucumber (about 400g/14oz), washed, dried and ends trimmed
- 10g/⅓oz mint leaves, roughly chopped
- 10g/⅓oz dill, roughly chopped
- 10g/⅓oz parsley leaves, roughly chopped
- 1 unwaxed lemon, zest and juice
- pinch red chilli flakes
- 2 tbsp toasted sesame seeds
- 100g/3½oz feta, crumbled
- 1 tbsp extra virgin olive oil
- salt and pepper
Method
Lightly wrap the cucumber in a clean tea towel, place on a chopping board then, using a rolling pin, smash along its length to split open the skin and flesh.
Tip the smashed cumber onto the board, roughly cut into bite sized chunks and sprinkle generously with salt. Place in a colander and leave to drain for 30 minutes.
Once drained, place the cucumber in a mixing bowl and discard the juice. Add the mint, dill, parsley, lemon zest and juice, chilli flakes, sesame seeds, feta and oil. Stir well, check the seasoning then serve.
