Cucumber Three Ways

This salad is perfect for when you have a bounty of cucumbers.


3 lbs cucumbers
5 cucumber pickles, spears or rounds
1 cup tahini
1/2 cup dill sauce
1/4 cup toasted sunflower seeds


  1. In a medium sized bowl, whisk the tahini with 1/2 cup of water and a big pinch of salt until thick and creamy
  2. Divide the cucumbers in halt, cutting half of the cucumbers into long planks and the other half into large chunks
  3. Heat a large frying pan on high heat until smoking hot
  4. 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
  5. On a serving platter, spread the tahini all over the bottom
  6. Top the tahini with the cucumber planks and the wedges of roasted cucumber
  7. Scatter the pickles all over then spoon the dill sauce evenly across the platter
  8. Season everything with a bit of salt and finish with the toasted sunflower seeds and serve