Smacked Cucumber + Tzatziki Salad

• servings: Serves 6
• total time: 15 minutes

Ingredients

Today we’re throwing it back to this GORGEOUS smacked cucumber salad. Originating in China – smacked cucumber is traditionally combined with East-Asian flavours.

Our version uses this technique - which tenderises the cucumber, making it absorb more delicious dressing - but combines it with homemade tzatziki flavours and a wholegrain mustard dressing for a fusion twist!

2 medium cucumbers

salt + pepper

olive oil

1 tbsp wholegrain mustard

1 lemon, juice only

1 tsp maple syrup

310g (1.25 cups) 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

Directions

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.

Ben 💚