FOR THE LOVE OF VEG

Celebrating the beauty and simplicity of fresh vegetables.

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Smashed cucumber salad

PREP TIME 20 MINUTES SERVES 4

1 telegraph cucumber (400g) 

2 Lebanese cucumbers (260g)

170g baby cucumbers

50g dry-roasted edamame

⅓ cup (65g) black and white sesame seeds, toasted

½ teaspoon shichimi togarashi

2 teaspoons sea salt flakes

APPLE CUCUMBER DRESSING

1 Lebanese cucumber (130g), chopped

1 small green apple (130g),  cored, chopped

2 tablespoons mirin

2 tablespoons rice wine vinegar

2 tablespoons extra virgin olive oil

1 Cut telegraph cucumber into large chunks, then lightly smash with a mallet until crushed. Using a mandoline or V-slicer, slice Lebanese cucumbers lengthways into thin ribbons. Cut baby cucumbers in half lengthways. Combine cucumbers in a large bowl.

2 Make apple cucumber dressing.

3 Combine edamame, sesame seeds, togarashi, and salt flakes in a small bowl.

4 Arrange cucumber salad on a serving platter; drizzle with dressing, then top with edamame seed mix. APPLE CUCUMBER DRESSING Place ingredients in a small food processor; process until smooth. Season to taste.

Crispy potato pancake with yuzu cream

PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 2-4 AS A STARTER

1.2kg desiree potatoes, peeled

2 tablespoons bottled yuzu juice

2 teaspoons caster sugar

1½ teaspoons sea salt flakes