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.
Ingredients
4 lbs cucumbers, any variety
1 lemon, zest and juice
1 cup mayo, homemade or store bought
1 clam shell micro borage or parsley
Method
- Cut 1/2 of the cucumbers into long wedges and the other half into a large dice or oblique cut
- Heat a glug of olive oil in a large frying pan over high heat
- Blot the smaller cut of cucumbers dry and then pan roast until deeply caramelized
- Remove from the pan and season with salt and pepper
- In a bowl add the lemon juice and zest
- 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
