Smacking cucumbers might seem a bit strange, but it helps tenderise the vegetable, which makes it easier to absorb our delicious wholegrain mustard dressing.
We serve our smacked cucumber on a refreshing tzatziki to make a gorgeous summer-ready salad.
Enjoy!
Notes:
- We use a greek-style vegan yoghurt, which is made using either soy or oat. A useful tip is finding a vegan yoghurt which contains vital probiotics, which are key to maintaining a healthy gut!
- We measure a ‘large’ handful of dill as 20g (0.7oz). This will look like quite a lot, but trust us – you don’t want the dill flavour to be subtle in the tzatziki!
- Extra virgin olive oil will make quite a lot of difference here. It’s lighter and more flavoursome compared to regular olive oil.
Things to know!
- Smacking cucumber is a technique which originates in East Asia – where the smacked cucumber is traditionally combined with East Asian flavours such as sesame oil, soy sauce and chilli. Our version uses this technique, but combines it with Mediterranean flavours for a fusion twist!
- It’s important to avoid bashing the cucumber into tiny pieces, so don’t get carried away. You’ll want to bash the cucumbers half a dozen or so times – just enough to split the cucumbers, which you can then break apart with your hands.
- If you don’t have a rolling pin, you can use the bottom of a small saucepan. Just be prepared for the cucumber to splatter a bit!
- This salad is best enjoyed immediately. We recommend waiting 5 minutes or so to let the dressing absorb into the cucumber, but avoid leaving the salad out for too long.
Smacked Cucumber + Tzatziki Salad
Ingredients
- 2 medium cucumbers
- salt + pepper
- olive oil
- 1 tbsp wholegrain mustard
- 1 lemon, juice only
- 1 tsp maple syrup
- 310 g vegan yoghurt, see notes
- 1 garlic clove, peeled + grated
- 1 handful of fresh parsley, finely chopped
- 1 large handful of fresh dill, see notes
- 2 spring onion, sliced
Method
- Slice the ends off the cucumbers, then use a rolling pin to bash the cucumber until it softens and splits (avoid bashing too hard because you don’t want to smack it into tiny pieces).
- Use your hands to break up the smacked cucumber into 3cm (1”) pieces, then transfer them to a colander over a mixing bowl. Add a pinch of salt to the cucumber, mix, then set aside for 15 minutes to drain.
- Meanwhile, add 4 tablespoons of olive oil to a small bowl, followed by the wholegrain mustard, juice from half of the lemon, maple syrup and pinches of salt and pepper. Stir to combine, then set aside. This is your dressing.
- Next, add the yoghurt to a large bowl. When the cucumbers have finished draining, pour the water drained from the cucumbers – collected at the bottom of the bowl – into the large bowl with the yoghurt, followed by the garlic, juice from the remaining half of lemon, parsley and a pinch of salt. Finely chop most of the dill, saving a few leaves for topping with later, then add the chopped dill to the bowl and give it all stir. This is your tzatziki.
- To plate up, spoon the tzatziki over a large serving plate, top with the smacked cucumber, spring onion and dill leaves from earlier. Then drizzle over the dressing and serve.