Light and flavoursome, this smashed cucumber Caesar salad will become your mid-week favourite in no time.
What happens when you combine Asian smashed cucumbers with the traditional Italian Caesar salad? A delicious, refreshing salad that's perfect for hot days. Follow our recipe and make this dish for lunch, dinner or as a side for all your summer BBQs or picnics.
Recipe and image taken from Cooking With Vegetables by Jesse Jenkins (£28, Bluebird).
Photography: Jesse Jenkins
Smash the whole cucumbers using the flat side of a large knife until they start to break down, then roughly chop them into uneven, large bite-sized pieces. Put them in a colander over a bowl with a good pinch of salt, mix well and set aside for 15-20 minutes.
Meanwhile, in a frying pan, toast the breadcrumbs with 1 tbsp of olive oil and the garlic cloves and thyme until golden brown. Remove from the heat and season with salt and the lemon zest while hot, then set aside.
Put all the dressing ingredients, apart from the oil, into a bowl and mix well. Slowly stream in all the oil, whisking constantly. Otherwise, blend all the ingredients at once in a blender. Season as needed.
Drain the cucumbers, then add them to the dressing with half of the herbs. Mix well, then finish with the toasted breadcrumbs and herbs.
