Making veggies the star of the show

When the weather's hot you don't always want a traditional meal, so here we're sharing Jesse Jenkins' (from social-media sensation ADIP — Another Day in Paradise) favourite vegetable-based recipes, inspired by flavours from Mexico, Korea and Guatemala

- BY LAUREN TAYLOR

Smashed cucumber caesar

'When the process of breaking something creates unformed beauty, it is incredibly satisfying. If it also has a practical function, I'm sold,' says Jenkins. The jagged texture of the cucumber here creates more surface area to grab onto sauce and toppings. I learned the technique while making oi muchim, a Korean spicy cucumber salad, and have used it ever since. This version goes full Caesar and it's totally delicious.'

SERVES: 4

Ingredients

3 cucumbers, washed

3tbsp panko breadcrumbs

1tbsp extra virgin olive oil

2 garlic cloves, bashed (skin on)

4 thyme sprigs

Grated zest of 1 lemon

Handful of chives, thinly sliced

Handful of parsley, finely chopped

Salt and pepper

For the dressing:

4-6 tinned anchovy fillets in oil, crushed to a paste

25g Parmesan cheese, grated with microplane grater

1 egg yolk

15g Dijon mustard

Juice of 1 lemon

1tsp Worcestershire sauce

1tsp Tabasco

100ml extra virgin olive oil

Method

1 Smash the whole cucumbers using the flat side of a large knife until they start to break down, then roughly chop them into uneven, large bite-sized pieces. Put them in a colander over a bowl with a good pinch of salt, mix well and set aside for 15-20 minutes.

2 Meanwhile, toast the breadcrumbs in the olive oil in a frying pan with the garlic cloves and thyme till golden brown. Remove from the heat and season with salt and the lemon zest while hot, then set aside.