Bashed cucumbers with green chillies, mint and spring onions

Summer

I’ve been growing cucumbers in my greenhouse for several years. Just three plants produce enough to keep us going right through the summer. I kid you not, they are as sweet as melons, with a similar texture too. I’ve tried all sorts of ways of using them, but this is one I keep coming back to. It’s quick, refreshing and a little different. Bashing the cucumbers changes their texture, tearing and softening them so the craggy pieces take up the dressing beautifully. It’s very good on its own, or alongside steamed fish, seared scallops or a piece of crispy duck.

Serves 2

Ingredients

1 large or 2 smaller cucumbers
A couple of good pinches of sea salt
3 to 4 spring onions, fairly thinly sliced
1 or 2 green chillies, fairly thinly sliced
2 to 3 teaspoons sesame seeds
1 tablespoon sesame oil
2 tablespoons tamari
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 small garlic clove, very finely grated
A handful of mint, leaves picked and cut into fine ribbons
A small handful of coriander, leaves and stems roughly chopped

Method

Place the cucumber between two sheets of baking paper. Bash it with a rolling pin or something similarly weighty. The aim is to crack and split the skin and flesh, but not reduce it to a pulp.

Roughly chop the bashed cucumber into bite-sized, ragged chunks. Tip them into a colander, add a couple of good pinches of salt and turn everything together.

Set the colander over a bowl to catch the liquid. Leave for about 30 minutes, during which time the cucumber will lose some of its moisture. This improves the texture and helps it take on the dressing.

Tip the cucumber into a serving bowl. Add the spring onions, chilli, sesame seeds and sesame oil, along with the garlic, tamari, cider vinegar and sugar. Turn everything together well, then leave to sit for 5 minutes before mixing again.

Add the mint and coriander, gently turn through, and serve straight away.

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