Waitrose and Partners
Charred smashed cucumber salad

Charred smashed cucumber salad

Angela Hartnett serves this recipe by Chetna Makan with Korean crispy spiced chicken with gochujang mayo for Nick Grimshaw and guest Judi Love on episode 9, season 6 of Dish, the Waitrose podcast. The meal is paired with De Grendel Sauvignon Blanc. 

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Gluten freeVegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Ingredients

  • 1 large cucumbers
  • 2 tbsp chilli infused olive oil
  • 1 tbsp sesame seeds
  • 1 tsp clear honey
  • 1 tsp red wine vinegar

Method

  1. Heat the barbecue. Cut the cucumber in ½ lengthways and bash with a rolling pin so it opens a bit. Place the cucumber on the barbecue, skin-side up, and cook for 7-10 minutes, or until it looks lightly charred. Cut into small bitesized pieces.

  2. In a serving bowl, mix the other ingredients with a pinch of salt and pepper to make a dressing, then add the warm cucumber. Mix well and serve.

And to drink...

On episode 9, season 6 of Dish, the Waitrose podcast, Angela pairs this recipe with De Grendel Sauvignon Blanc. This South African wine offers lovely flavours of passion fruit, peach and ripe fig.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

550kJ/ 132kcals

Fat

9.1g

Saturated Fat

1.4g

Carbohydrates

11g

Sugars

9.4g

Fibre

0.3g

Protein

1.5g

Salt

0.8g

Rating details

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