Pre-cucumber-geddon I’d planned to blog about what an underappreciated vegetable they are and how beautiful they taste when fresh from the garden. But alas the one pictured here, came from Tesco in the obligatory protective condom-like-thingy. But with a bit of jazzing up, you’d never have known it had started life in Letchworth and travelled on a lorry to Chiswick via who knows where. I ate it in a salad with an oriental dressing and a sprinkling of sesame seeds, the recipe is below, but I also like to eat them in sandwiches (white bread, crusts off, salted butter, cucumber sliced thin, seeds and skin removed) just to reinforce my Englishness. A friend swears by chilled cucumber soup (she peels them and purees with yoghurt and curry paste and serves cold).
Serves: 4 as side dish, 2 as a light lunch
Prep time: about 5 minutes
2 medium sized cucumbers (peeled and deseeded – simply cut in half, length-wise and scoop out seeds with a spoon)
2 tbsp sesame oil
2 tbsp rice vinegar
2 teaspoons sesame seeds
Slice the already halved cucumber into crescents about the thickness of a pound coin. Put in a salad bowl. In another small bowl or jug, mix the sesame oil with the rice vinegar and salt. Pour over the cucumber. Serve and then sprinkle with sesame seeds.