How to turn the end of a cucumber into a lip-smacking salad – recipe
Smashing a cucumber is a refreshing way to turn a tired one into a punchy and thirst-quenching salad. There’s something about the magic combination of fresh cucumber, sea salt and chilli that is particularly enlivening and makes the tastebuds sing, while salting the cucumber first, for 30 minutes or longer, will not only season it, but will also help revive any lost crunch. This recipe is inspired by Jez Wick and Lauren Evers, who run the kitchen at Refettorio OzHarvest in Sydney, where they pair smashed cucumber with a cooling whipped tahini blended with lemon juice and olive oil, as well as a vibrant green coriander oil. In the name of simplicity, however, I’m serving it just as it is, with some optional garlic and coriander.
Smacked cucumber salad
This is a super-tasty way to transform a tired cucumber nub into a quick and easy lip-smacking salad, to enjoy as a refreshing snack or as part of a larger meal. The origins of the dish are from China, but it pairs so well with a great many dishes from other cultures, including barbecued chicken, which is how I enjoyed it on this occasion.
Serves 1-2
150g cucumber end
2 pinches sea salt
1 pinch sugar
1 pinch chilli flakes (optional)
1 tsp rice vinegar, or white-wine or cider vinegar
1 garlic clove, peeled (optional)
1 tsp sesame oil, or olive oil
1 tsp soy sauce
Sesame seeds, to finish (optional)
1 sprig fresh coriander, to finish (optional)
Put the cucumber on a board, then use a rolling pin of the flat of a large knife or cleaver to smack it until it breaks open and is partially and evenly crushed. Chop into rough shapes, then put in a colander set over a bowl.
Sprinkle on a generous pinch of sea salt, toss, then put in the fridge for at least 30 minutes to crisp up.
Meanwhile, make the dressing. Put a pinch each of sea salt, sugar and optional red chilli flakes to taste in a medium bowl, add the vinegar and garlic, then add the oil and soy sauce and mix to combine.
When you’re ready to serve, toss the steeped cucumber in the dressing, until well coated – keep the cucumber juice to drink or, if there’s only a small amount, even add it to the dressing.
Serve topped with an optional sprinkling of sesame seeds and the coriander sprig chopped from stem to leaf.
