Charred smashed cucumber salad
Angela Hartnett serves this recipe by Chetna Makan with Korean crispy spiced chicken with gochujang mayo for Nick Grimshaw and guest Judi Love on episode 9, season 6 of Dish, the Waitrose podcast. The meal is paired with De Grendel Sauvignon Blanc.
- Serves4
- CourseSide
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Ingredients
- 1 large cucumbers
- 2 tbsp chilli infused olive oil
- 1 tbsp sesame seeds
- 1 tsp clear honey
- 1 tsp red wine vinegar
Method
Heat the barbecue. Cut the cucumber in ½ lengthways and bash with a rolling pin so it opens a bit. Place the cucumber on the barbecue, skin-side up, and cook for 7-10 minutes, or until it looks lightly charred. Cut into small bitesized pieces.
In a serving bowl, mix the other ingredients with a pinch of salt and pepper to make a dressing, then add the warm cucumber. Mix well and serve.
And to drink...
On episode 9, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with De Grendel Sauvignon Blanc. This South African wine offers lovely flavours of passion fruit, peach and ripe fig.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 550kJ/ 132kcals |
---|---|
Fat | 9.1g |
Saturated Fat | 1.4g |
Carbohydrates | 11g |
Sugars | 9.4g |
Fibre | 0.3g |
Protein | 1.5g |
Salt | 0.8g |