15 Min Smashed Cucumber Salad

Recipe:

15 min SMAshed CUCUMBER SALAD

PLANT-BASED

Total time: 15 mins
Serves: 4

Ready in under 15 minutes, this smacked cucumber salad is complex in flavour yet quick and easy to come together. Our take on an Asian classic, we’ve added a mix of brown basmati and wild rice, plus some chickpeas to create a well-rounded, fulfilling meal.

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INGREDIENTS

For the smashed cucumber salad: 

• 1 large cucumber 

• 2 tbsp soy sauce 

• 1 tbsp rice vinegar 

• 1 tsp sesame oil 

• 1 tsp chilli oil  

• 1 tbsp sesame seeds (for garnish) 

For the chickpeas and rice: 

• 1 can chickpeas, drained and rinsed 

• 1 microwaveable bag of mixed rice  

• 1 tbsp olive oil 

• 1/2 tsp cumin  

• 1/2 tsp smoked paprika 

• Zest and juice of 1 lemon  

• Salt and pepper, to taste 

• Parsley and mint finely chopped  

METHOD

Prepare the microwaveable rice: 

• Heat the microwaveable bag of mixed rice according to the package instructions. After microwaving, fluff with a fork and set aside.  

Prepare the smashed cucumber: 

• To prepare the cucumber, cut the ends off and discard.

• Use the back of a knife to lightly smash the cucumber. Put the cucumber pieces into a bowl.

• Add the soy sauce, rice vinegar, sesame oil, chilli oil, and a pinch of salt. Toss everything together and let it marinate for a few minutes. Garnish with sesame seeds. 

Season the chickpeas: 

• In a medium bowl, add the drained and rinsed chickpeas. 

• Drizzle with olive oil and season with ground cumin, smoked paprika, salt, and pepper. 

• Zest the lemon over the chickpeas, then squeeze the lemon juice in. Toss everything together so the chickpeas are evenly coated. 

• Let them sit for a few minutes to absorb the flavours.  

Assemble the meal: 

• In a large bowl, combine the cooked rice, smashed cucumber, and seasoned chickpeas. 

Serve: 

• Sprinkle the chopped fresh herbs on top.  

• Taste and adjust seasoning if needed. Add more soy sauce, lemon juice, or chilli oil based on your preference.