Mediterranean Smashed Cucumber and Chorizo Salad

A smashed cucumber salad, flavoured by the vibrant Mediterranean coast!

5 minutes prep

10 minutes cook

Serves 4

Ori Goldberg
Chorizo Salad.png

Ingredients

    Chorizo chilli crisp:
  • 1 chorizo, skin removed and diced
  • 3 garlic cloves, sliced
  • 1 tbsp red pepper paste
  • 1 tsp coriander seeds, crushed
  • 1 tsp fennel seeds
  • 2 tbspfresh dill, chopped
  • 1 tspsalt
    • Smashed cucumber salad:
  • 1 cucumber
  • 8cherry tomatoes
  • 200gwhite Spanish beans
  • 1 red onion, sliced
  • 1lemon, zest and juice
  • 1 tbspred wine vinegar (optional)

This smashed cucumber salad twists the techniques of Japanese smashed cucumber salad, and the flavours of the Mediterranean. Smashed cucumber tossed in a chorizo and Spanish white bean salad, and dressed with a chorizo chilli crisp dressing that can be used on anything!

Method

  • Take your cucumber, and whilst it's still whole, smash with a rolling pin, or with the back of.a pan, until quite broken. Now chop the cucumber into bit sized pieces. The smashing gives the cucumber nooks and crevices allowing the dressing to get into more places for a better dressed salad! Salt the cucumber and let it sit in a colander for 5 minutes to get rid of some of the water content.
  • Prepare the rest of the salad - slice the red onion, chop the tomatoes in half, and wash the beans in cold water.
  • To make the chorizo chilli crisp, gently fry diced chorizo to render out the fat and dye the oil a deep red colour. Cook for 5 minutes, until crispy. Add the pepper flakes, crushed coriander and fennel seeds and the sliced garlic and dill to a heat-proof bowl. Remove the chorizo pieces from the oil, and whilst the oil is still hot, carefully pour the oil over the herb and spice mix. Allow this to bubble and cook out a little before giving it a stir and allowing to cool. Once the oil has cooled completely, transfer this to a jar and keep it on your counter to use on everything!
  • Mix the fresh vegetables and beans, and toss through the chorizo. Dress with our chorizo chilli crisp and season the salad with salt and pepper, lemon juice and zest, and red wine vinegar if you want a bit more acidity.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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