This Week's Kitchen
Every week we pick a handful of what's coming out of the ground in biggest supply and build a few simple meals around it to help you with your meal planning. This week it's Lebo cucumbers — cool, crisp and sweet, with thin skin and no bitterness. We've kept the recipes simple and cooling for the warmer weather: a smashed cucumber salad with sesame and chilli, a chilled cucumber, yoghurt and dill soup, and a cucumber, chickpea and herb salad bowl. Here's what we're cooking with them.
1. Smashed Cucumber Salad with Sesame & Chilli
Crunchy, cooling and punchy. Smashing the cucumbers gives rough edges that soak up every drop of the dressing.
Time: 15 min · Serves: 4 as a side · Featuring: Lebanese Cucumbers
Ingredients
- 4 Lebanese cucumbers
- 1/2 tsp salt
- 2 tbsp soy sauce or tamari
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 2 cloves garlic, finely grated
- 1 small chilli, finely sliced (or chilli flakes)
- 2 tbsp toasted sesame seeds
- Handful of coriander or spring onion, chopped
Method
- Lay the cucumbers on a board and smash them with the flat of a knife or a rolling pin until they split. Tear or cut into bite-sized chunks.
- Toss with the salt in a colander and leave 10 minutes. Drain off the liquid.
- Whisk the soy, vinegar, sesame oil, honey and garlic. Toss through the cucumber.
- Top with chilli, sesame seeds and coriander. Serve straight away.
Make it a meal — choose your protein
- Vegan — as written, with steamed rice and marinated tofu.
- Vegetarian — add a soft-boiled egg and steamed rice.
- This week's meat option — toss through shredded poached chicken or serve alongside sliced barbecued pork. Source it from Richo's Regen Farm (formerly Chef2Farmer).
2. Chilled Cucumber, Yoghurt & Dill Soup
A no-cook, no-fuss soup for a warm evening. Blend, chill and serve — tastes like a bowl of tzatziki.
Time: 10 min + 1 hr chilling · Serves: 4 · Featuring: Lebanese Cucumbers
Ingredients
- 4 Lebanese cucumbers, roughly chopped
- 2 cups plain yoghurt
- 1 clove garlic
- 2 tbsp lemon juice
- 1/4 cup fresh dill, plus extra to serve
- 2 tbsp extra virgin olive oil, plus extra to serve
- 1 cup cold water or ice
- 1/2 tsp salt, to taste
- Toasted walnuts or pepitas, to serve
Method
- Blend the cucumber, yoghurt, garlic, lemon juice, dill, oil and salt until smooth, adding water to reach the thickness you like.
- Taste and adjust the salt and lemon. Chill for at least 1 hour.
- Ladle into bowls and top with a drizzle of oil, dill and toasted nuts or seeds.
Make it a meal — choose your protein
- Vegan — use a coconut or unsweetened plant-based yoghurt.
- Vegetarian — as written, with warm flatbread.
- This week's meat option — add a few grilled prawns or slices of smoked ham to each bowl. Source it from Richo's Regen Farm (formerly Chef2Farmer).
3. Cucumber, Chickpea & Herb Salad Bowl
A hearty, fresh salad that is filling enough for dinner and travels well in a lunchbox.
Time: 20 min · Serves: 4 · Featuring: Lebanese Cucumbers
Ingredients
- 3 Lebanese cucumbers, diced
- 2 x 400g tins chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup mixed fresh herbs (parsley, mint, dill)
- 100g feta, crumbled
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp sumac or ground cumin
- Salt and pepper
Method
- Whisk the oil, lemon juice, sumac, salt and pepper in a large bowl.
- Add the chickpeas and onion and leave for 5 minutes so the onion softens.
- Add the cucumber, tomatoes and herbs and toss well.
- Top with feta and serve.
Make it a meal — choose your protein
- Vegan — leave out the feta and add avocado and toasted seeds.
- Vegetarian — as written with the feta, plus a boiled egg.
- This week's meat option — serve with grilled lamb or chicken skewers. Source it from Richo's Regen Farm (formerly Chef2Farmer).
This Week's Simple Menu
One way to use your veggies without repeating a meal. Every night now has a vegan, vegetarian and meat option so everyone at the table is covered — the meat options below are this week's picks from our friends at Richo's Regen Farm (formerly Chef2Farmer), and we'll update them together each week based on what they've got.
| Day | Meal | Veg Used | Vegan | Vegetarian | Meat |
|---|---|---|---|---|---|
| Mon | Smashed Cucumber Salad with Sesame & Chilli | Cucumbers | Soft-boiled egg and rice | Marinated tofu and rice | Shredded poached chicken or barbecued pork |
| Wed | Chilled Cucumber, Yoghurt & Dill Soup | Cucumbers | As written, with flatbread | Plant-based yoghurt | Grilled prawns or smoked ham |
| Fri | Cucumber, Chickpea & Herb Salad Bowl | Cucumbers, Tomatoes, Herbs | Feta and a boiled egg | No feta; add avocado | Grilled lamb or chicken skewers |
Any leftover cucumber is perfect sliced into school lunchboxes or tossed through the weekend salad.