Smashed cucumber salad with feta and dill
Description
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
Directions
- 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.
