Smashed Cucumber Salad
This salad is refreshingly delicious and extremely additive. The secret is to give the cucumber a coarse texture so it holds more sauce - instead of chopping it, smash it!
Recipe by Simon Gault, 2022 summer series
1 telegraph cucumber
¼ teaspoon salt
1 punnet cherry tomatoes, halved
1 orange capsicum, deseeded, chopped
1 yellow capsicum, deseeded, chopped
1 shallot or small red onion, finely sliced in rings
½ tablespoon toasted sesame seeds
1 teaspoon runny honey
1 tablespoon grated ginger
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon Tamari (soy sauce)
Wash cucumber and pat dry with a clean kitchen towel. Trim off ends, cut in half lengthways then scoop out seeds and discard. Place cucumber halves flat-side down on a chopping board and cover with greaseproof paper and using the flat underside of a solid flying pan (or a rolling pin), smash cucumber until starting to split. Cut smashed cucumber in long strips, then in chunks cut slightly on the diagonal. Place cucumber in a colander, sprinkle with salt and toss to combine. Place colander over a bowl and set aside for 1 hour to allow salt to draw out excess moisture.
Meanwhile in a small bowl combine all dressing ingredients and whisk to combine (or use a jar with a lid and shake to mix). Set aside until salad is ready to serve.
In a large salad bowl add drained cucumber chunks, shallot rings, tomato, bell pepper, sesame seeds and dressing. Toss to combine and serve.
Watch Simon Gault prepare this delicious salad! Smashed Cucumber Salad