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45 mins

Cook. Eat. Love.
One summer in Ibiza a friend of ours cooked us up a big,
beautiful dinner using local ingredients. The meal that he
served up was unusual and delicious, so I went about trying to
recreate it as soon as I got home to England. I had never even
thought about charring cucumber before I had this dish, but
now it’s become one of my fave ways to eat it. Cucumbers can
be terribly boring and are reduced to a sandwich filler at the
best of times. This dish brings life to the humble cucumber and
works perfectly with the creamy avocado. This is a great starter
if you have mates over for dinner and is also perfect as a little
mid-morning snack.


Posted by Orion Books Published See Orion Books's 81 projects » © 2021 Fearne Cotton / Orion Books · Reproduced with permission.
  • Step 1

    In a bowl mash the avocado with a fork. Mix in the lemon
    juice, tahini, extra virgin olive oil and garlic until combined.
    Season to taste with salt and pepper, cover and set to
    one side.

  • Step 2

    Place a grill pan over a high heat. Halve the cucumber
    lengthways and cut into bite-size chunks. Toss with the
    olive oil and season with salt and pepper. Once the grill pan
    is very hot, add the cucumber and fry for 2–3 minutes on
    each side until golden and charred.

  • Step 3

    Toast the bread or plate up your rice cakes, drizzle with
    a little extra virgin olive oil, top with the avocado and
    cucumber and scatter over the parsley. Serve immediately.

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