Our lovely mini cucumbers are just coming into season: but although they’re
super tasty on their own or in a simple salad, there’re lots more ways to enjoy
their fresh flavour (it’s the perfect partner for salmon mousses for a start). Try
experimenting with these ideas for a taste of summer, despite the weather!
½ mini cucumber
handful young broad beans
2 tbsp natural yoghurt
1 sprig fresh mint
4 tbsp water
Chop or grate the cucumber,
podded beans and mint and blend
with the yoghurt and water. Serve
with a nice hot curry and rice.
Leave out the water and add more yohgurt, garlic, salt and some dill for a
nice light tzatziki, and serve with Greek salad and grilled lamb kebabs.
1 mini cucumber
1 red pepper
1 tbsp lemon juice
1 tbsp olive oil
splash balsamic vinegar
1 tbsp dill, finely chopped
freshly ground black pepper
Peel and deseed the cucumber, pepper and peel and destone the avocado.
Cut everything into fine cubes, and mix with the juice, oil and vinegar.
Sprinkle with pepper and dill; serve with smoked salmon or mackerel.
Edited by Helen Kinsella