Smashing a cucumber is a refreshing way to turn a tired one into a punchy and thirst-quenching salad. There’s something about the magic combination of fresh cucumber, sea salt and chilli that is particularly enlivening and makes the tastebuds sing, while salting the cucumber first, for 30 minutes or longer, will not only season it, but will also help revive any lost crunch. This recipe is inspired by Jez Wick and Lauren Evers, who run the kitchen at Refettorio OzHarvest in Sydney, where they pair smashed cucumber with a cooling whipped tahini blended with lemon juice and olive oil, as well as a vibrant green coriander oil. In the name of simplicity, however, I’m serving it just as it is, with some optional garlic and coriander.
