Smashed Cucumber Salad (Print Version)
# Ingredients:
→ Smashed Cucumber Salad
01 -
250 g snack cucumbers
02 -
6 preserved lemon slices in oil, seeds removed and finely chopped OR 1/2 whole small preserved lemon
03 -
6 mint leaves, finely chopped
04 -
1 tsp Harissa
05 -
1 tsp ground coriander seeds
06 -
1 ½ tbsp olive oil
07 -
½ lemon, juiced
08 -
100 g pitted Kalamata olives
09 -
1 pinch flaky salt
10 -
1 ½ tbsp pistachio dukkah OR 2 tbsp chopped pistachios
→ Crispy Bulgur
11 -
100 g cooked bulgur
12 -
½ tbsp olive oil
13 -
Salt and pepper to taste
→ Pistachio Dukkah
14 -
75 g pistachios
15 -
50 g almonds
16 -
3 tbsp white sesame seeds
17 -
1 tsp Nigella seeds
18 -
1 tsp cumin seeds
19 -
1 tsp fennel seeds
20 -
1 tsp ground coriander
21 -
1/2 tsp red pepper flakes (such as Aleppo pepper or mild chili)
22 -
1 pinch salt
# Instructions:
01 -
Smash the cucumbers with a pestle, roughly chop, and place in a colander. Mix with 1 tsp flaky salt, leave for 15-20 minutes, rinse with water, and drain well.
02 -
Preheat the oven to 200ºC/400ºF fan (convection setting).
03 -
Place the cooked bulgur on a lined sheet pan. Mix with olive oil, salt, and pepper. Spread out evenly and bake on the middle rack for 10 minutes or until crispy, stirring halfway through.
04 -
Combine preserved lemon, mint, Harissa, ground coriander, olive oil, and lemon juice in a small bowl. Add salt to taste.
05 -
Toss the cucumbers and Kalamata olives with the lemon and Harissa dressing. Stir in the pistachio dukkah or chopped pistachios and top with the crispy bulgur.
06 -
Toast pistachios and almonds in a dry pan over medium heat, stirring until the almonds are slightly browned. Remove and set aside. Toast sesame, Nigella, cumin, and fennel seeds in the same pan until the sesame seeds are golden brown. Pulse the nuts in a food processor until coarsely ground, then add the seeds, spices, and salt, pulsing until coarse and evenly mixed.