Smashed Cucumber with Halloumi & Tahini Dressing

Smashed Cucumber with Halloumi & Tahini Dressing

It's been a stiflingly hot day. Even as the sun begins to set, there is still plenty of heat in the air. Lovely for those who can escape to the beach and bask in all the sun's glory, but more challenging for those of us who have vegetables, crops and livestock to look after. I am less concerned about the animals; our cattle are a resilient breed who take changes to weather in their stride. When it's too hot they simply gather under the canopy of our many trees sitting in the middle of the field, chewing the cud, unbothered by the unrelenting heat.

The fields that surround my vegetable garden, where my cucumbers are ripening in plentiful sunshine, are clinging on to their green hue, which tells you all you need to know about how we manage this land. As my gaze stretches further, it's a sad story, bare soil baking in the heat, and grasses burnt to a crisp brown. It's a stark reminder that as weather patterns become increasingly erratic and droughts more common, half the world's staple diet could be under threat. As extreme weather events become the norm, we are now caught in a race against time, and those who don't adapt may find themselves on the losing side.

Ingredients

Summer · Serves 4

  • 2

    cucumbers

  • 2 tbsp

    flaky sea salt

  • ½ tsp

    chilli flakes

  • a squeeze of lemon juice

  • 150g (5½oz)

    British halloumi-style cheese

  • flaky sea salt and freshly ground black pepper

  • edible flowers, to decorate (optional)

  • For the dressing

    200g (7oz)

    grass-fed yogurt

  • zest and juice of ½ lemon

  • 1 tsp

    tahini

  • a pinch of freshly ground black pepper

  • 1 small bunch

    mint, leaves picked and chopped, with a few reserved whole for garnish

Buy available ingredients
Recipe image

Method

Place the cucumbers on a chopping board and use a rolling pin to carefully bash them until they have broken up. Generously sprinkle the flesh with salt, a few chilli flakes, a twist or two of black pepper and a squeeze of lemon juice. Set aside to allow the cucumbers to macerate and tenderize.

To make the dressing, pour the yogurt into a mixing bowl and add the lemon juice, tahini, and a pinch of salt and pepper. Mix well to combine. Add the chopped mint leaves and stir through the tangy yogurt. Set aside.

Slice the halloumi into strips and pan-fry or grill on the barbecue for 1 minute on each side, or until lightly caramelized.

Drain the cucumbers and arrange on a platter. Pile the halloumi on top, then drizzle the mound with the luscious tahini yogurt dressing. Finish with the lemon zest, a few more mint leaves and some edible flowers if you like.

Serve as the main event or a light, fresh side dish at a summer gathering.
Back to blog