https://www.cutoutandkeep.net/projects/avocado-cream-with-chargrilled-cucumber • Posted by Orion Books
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. SERVES 2
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. SERVES 2
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.
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.
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.