Cucumber Three Ways
This salad is perfect for when you have a bounty of cucumbers.
Ingredients
3 lbs cucumbers
5 cucumber pickles, spears or rounds
1 cup tahini
1/2 cup dill sauce
1/4 cup toasted sunflower seeds
Method
- In a medium sized bowl, whisk the tahini with 1/2 cup of water and a big pinch of salt until thick and creamy
- Divide the cucumbers in halt, cutting half of the cucumbers into long planks and the other half into large chunks
- Heat a large frying pan on high heat until smoking hot
- Add a big glug of neutral oil to the frying pan then blot the cucumber chunks dry and pan fry until deeply caramelized on all sides
- On a serving platter, spread the tahini all over the bottom
- Top the tahini with the cucumber planks and the wedges of roasted cucumber
- Scatter the pickles all over then spoon the dill sauce evenly across the platter
- Season everything with a bit of salt and finish with the toasted sunflower seeds and serve
