Charred smashed cucumber salad

By Noah So

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.

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Step by Step

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.