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Smashed cucumber with sheep's milk cheese

Name: Smashed cucumber with sheep's milk cheese recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 large telegraph cucumber, peeled; 1/4 cup (60ml) extra virgin olive oil; 2 tbs lemon juice; 100g sheep’s milk cheese (we used Pecora Dairy ‘Bloomy’), room temperature, sliced; 1 cup loosely packed mint, dill, & flat-leaf parsley leaves, chopped; 1/2 red chilli, finely chopped; Finely grated zest of 1/2 lemon; 1/2 tsp nigella seeds

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15m

Smashed cucumber with sheep's milk cheese

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by Ellie and Sam Studd

Feb 09, 2021

This recipe is best served and enjoyed immediately.

1 large telegraph cucumber, peeled
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
100g sheep’s milk cheese (we used Pecora Dairy ‘Bloomy’), room temperature, sliced
1 cup loosely packed mint, dill, & flat-leaf parsley leaves, chopped
1/2 red chilli, finely chopped
Finely grated zest of 1/2 lemon
1/2 tsp nigella seeds

Method

1.

Place the cucumber on a clean work surface and gently press down using a rolling pin or pan. Continue down the entire length of the cucumber, until it splits and smashes. Slice into rough 2.5cm pieces. Try to maintain the shape of the cucumber if you can, and transfer to a serving platter.
2.

To make the dressing, whisk olive oil, 1/4 tsp salt and lemon juice in a small bowl and set aside. Just before serving, scatter cheese over the cucumber, drizzle with dressing. Scatter over herbs, chilli, lemon zest and nigella seeds. Serve immediately.

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