With the current heatwave moving through most of Australia, it’s nice to have something cool and refreshing to eat with produce from the patch. Cucumbers have a reputation for being a great addition to a summer meal (or drink… anyone for a Pimms?) thanks to their high water content.
Now, the recipe is easiest to master if you have a spiraliser in your kitchen cupboard. If you missed out on getting one in your Santa stocking last year, don’t worry. This dish can still be yours! You can create the “noodles” using a traditional grater, or peeling into long strips, or if you’re more adventurous, cutting the cucumber into strips with a sharp knife.
The dish can also be created with or without the cucumber skin, depending on your taste preference. And if you hate cucumber, you can sub in a couple of zucchinis.
Because of the high water content, if you prefer the noodles more crispy and not water-logged, try tossing the “noodles” in some salt before adding the dressing. This will help make the dish taste fresh and crunchy and amplify the flavour.
Finally, this dish will also last a few days in the fridge sealed in an airtight container, so feel free to whip up a larger batch to keep as a light snack across the summer months.
Check out our Growers Guide to Cucumbers here.
- 2 large cucumbers (with or without skin).
- 3/4 teaspoon salt (and some more for noodle tossing if needed)
- 1 lemon – grated into a fine zest
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed/minced
- Freshly ground black pepper to taste
- 2 tablespoons coarsely chopped fresh dill
- Fit a colander or fine-mesh strainer over a large bowl, or place in the sink. Using a spiraliser with the thinnest “noodle” attachment, spiralise the cucumber into long, thin strands. Place in the colander, sprinkle with 1/2 teaspoon of the salt, and toss to combine. Let the noodles stand 30 minutes at room temperature.
- Meanwhile, whisk the lemon zest, lemon juice, oil, garlic, and remaining 1/4 teaspoon salt together in a large bowl. Season with pepper, stir in the dill, and set aside.
- When the noodles are ready, add them to the dressing and gently toss to coat. Taste and season with more salt as needed. Serve immediately.
This is a dish that goes well with a lovely cut of fresh salmon or tuna, or even left-over protein from last night’s dinner. It’s a versatile dish for reinventing what’s lying around in the fridge or cupboard.
“Noodles” will keep for a few days in the fridge, so put them in a container and enjoy for days to come.