We’ve got a glut of cucumbers from our Community Garden and they are also very cheap at the market and shops. You are right on cue to make them the main ingredient for a Meat Free Monday - or just to enjoy them any day of the week as part of a mezze platter.
This Cucumber and potato salad was inspired by a Cranks recipe. Dress some warm, freshly cooked potatoes in a couple of tablespoons of mustard vinaigrette mixed with a little mayonnaise. As they cool add some chunks of peeled and seeded cucumber and finish by seasoning with more salt and pepper if needed.
I have some purple shiso vinegar from local food producer Stratta but you could use any rice wine vinegar for this dish of thinly sliced cucumber with chopped chilli and coriander. There’s a little finely chopped shallot and chive in the mix with fish sauce or an anchovy fillet or two, a squeeze of lime juice and a pinch of sugar. Use salt sparingly if at all to season after adding the vinegar. I peeled the cue as it was quite large - that decision is, of course, up to you.
Everyone has their favourite Tzatziki recipe - mine calls for cumin seeds but a pinch of sumac is good too. Squeeze the grated cue dry in your fist before adding it to thick Greek yogurt and 1/2 a teaspoon or so of cumin seeds, garlic and seasonings. I sometimes add a little chilli oil before serving and on this occasion I added a few onion-y nigella seeds - I found I had 3 pots in my spice drawer! The cumin is more aromatic if you toast it for a few seconds in a warm frying pan before using it.
We added a tomato salad to our cucumber mezze for a bit of colour, and feasted on it with fresh home-baked bread. A pretty perfect meal especially for a Meat Free Monday, and surprisingly substantial.