Smashed cucumbers with tahini and coriander oil

Name: Smashed cucumbers with tahini and coriander oil recipe
Yield: 6
Ingredients: 400g baby cucumbers; 50ml chilli oil; 20.00 ml black vinegar; 40.00 ml finely chopped eschalot; 35g roasted salted peanuts, crushed; 20.00 ml sesame seeds; 1 bunch coriander, plus extra to serve; 100g baby spinach; 200ml grapeseed oil; 20.00 ml chilli flakes, toasted; 20.00 ml fennel seeds, toasted; 1 jalapeno; 300g tahini; 80ml lemon juice; 100ml extra virgin olive oil

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P52 SMASHED CUCUMBERS WITH TAHINI AND CORIANDER OIL

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by Jez Wick and Lauren Evers

CHEFS

Sep 22, 2022

OzHarvest's Jez and Lauren share their smashed cucumber recipe, perfect for any cukes that have gone a little limp in the fridge.

400g baby cucumbers
50ml chilli oil
1 tbs black vinegar
2 tbs finely chopped eschalot
35g roasted salted peanuts, crushed
1 tbs sesame seeds

Coriander oil

1 bunch coriander, plus extra to serve
100g baby spinach
200ml grapeseed oil
1 tbs chilli flakes, toasted
1 tbs fennel seeds, toasted
1 jalapeno

Whipped tahini

300g tahini
1/3 cup (80ml) lemon juice
100ml extra virgin olive oil

Method

1.

For the coriander oil, bring a medium saucepan of salted water to the boil. Add coriander and spinach and blanch for 20 seconds, then drain and refresh in a bowl of iced water. Drain, squeezing out excess water. Transfer to a blender with remaining ingredients and whiz until bright green. Strain through a sieve and set aside.
2.

Chop cucumbers into bite-size pieces and gently crush with your hands. Salt lightly and set aside for 20 minutes. Rinse off salt, drain very well, then add to a large bowl with remaining ingredients. Toss and season.
3.

For the whipped tahini, place all ingredients in a blender with 1 tbs salt flakes and 1/2 cup (125ml) iced water. Whiz until smooth (add more water if too thick). Spread tahini on a serving plate. Top with cucumber mixture and extra coriander. Drizzle with coriander oil and serve.