Fresh and Roasted Cucumbers with Lemon Mayo

Roasting cucumbers can be quite a revelation, just remember to blot them dry when searing them because if they are wet, they will spit when they hit the hot oil.

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4 lbs cucumbers, any variety
1 lemon, zest and juice
1 cup mayo, homemade or store bought
1 clam shell micro borage or parsley


  1. Cut 1/2 of the cucumbers into long wedges and the other half into a large dice or oblique cut
  2. Heat a glug of olive oil in a large frying pan over high heat
  3. Blot the smaller cut of cucumbers dry and then pan roast until deeply caramelized
  4. Remove from the pan and season with salt and pepper
  5. In a bowl add the lemon juice and zest
  6. Spoon the mayo onto a large serving platter, top with the wedges of fresh cucumber, scatter the roasted cucumber all over, and then top with the micro borage and a hefty drizzle of olive oil