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Charred smashed cucumber salad

Charred smashed cucumber salad

By Alexander Ferreira
5’ Prep time
10’ Cook time
15’ Total time
132 Calories
4 Serving

Summary

Angela hartnett serves this recipe by chetna makan with korean crispy spiced chicken with gochujang mayo for nick grimshaw and guest judi love on episode 9, season 6 of dish, the waitrose podcast. the meal is paired with de grendel sauvignon blanc. discover all recipes prepared by angela hartnett on the dish podcast. dish is available on apple podcasts, spotify or wherever you get your podcasts. cooking the cucumber softens it and adds a smokiness to the salad with this simple dressing.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

Heat the barbecue. Cut the cucumber in ½ lengthways and bash with a rolling pin so it opens a bit. Place the cucumber on the barbecue, skin-side up, and cook for 7-10 minutes, or until it looks lightly charred. Cut into small bitesized pieces.
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Step 2

In a serving bowl, mix the other ingredients with a pinch of salt and pepper to make a dressing, then add the warm cucumber. Mix well and serve.

Ingredient

  • Clear honey
    Clear honey
    1 tsp
  • Red wine vinegar
    Red wine vinegar
    1 tsp
  • Sesame seeds
    Sesame seeds
    1 tbsp
  • Chilli infused olive oil
    Chilli infused olive oil
    2 tbsp
  • Large cucumbers
    Large cucumbers
    1
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