Smacked Cucumber with Tzatziki (Print Version)
Herby cucumber salad with creamy vegan tzatziki and zesty mustard-lemon dressing.
# Ingredients:
→ Fresh Produce
01 -
2 medium cucumbers
02 -
1 handful fresh parsley, finely chopped
03 -
1 large handful fresh dill
04 -
2 spring onions, sliced
05 -
1 garlic clove, peeled and grated
06 -
1 lemon, juice only
→ Condiments & Dairy Alternatives
07 -
310 g vegan yoghurt
08 -
4 tablespoons olive oil
09 -
1 tablespoon wholegrain mustard
10 -
1 teaspoon maple syrup
11 -
Salt
12 -
Black pepper
# Instructions:
01 -
Remove the ends from the cucumbers. Using a rolling pin, lightly smack the cucumbers until they are softened and start to split, taking care not to crush into small fragments.
02 -
Break the smacked cucumber into approximately 3 cm pieces by hand and transfer to a colander set over a mixing bowl. Season with a pinch of salt, toss, and set aside for 15 minutes to allow excess liquid to drain.
03 -
In a small bowl, whisk together 4 tablespoons olive oil, wholegrain mustard, juice of half the lemon, maple syrup, and pinches of salt and black pepper until emulsified. Reserve for finishing.
04 -
In a large bowl, add the vegan yoghurt. Pour in the liquid drained from the cucumbers. Add grated garlic, juice from the remaining half lemon, finely chopped parsley, and a pinch of salt. Finely chop most of the dill, reserving some sprigs for garnish, and mix into the yoghurt. Stir thoroughly to combine.
05 -
Spread the prepared tzatziki onto a large serving plate. Arrange the smacked cucumber on top, followed by spring onions and reserved dill sprigs. Drizzle the dressing over the top before serving.
# Notes:
01 -
Smashing the cucumber before salting enhances absorption of flavours and allows for more texture.