Hugh says, "This delicately sweet-sour dish – my version of the ever-successful lightly vinegared cuke idea – is somewhere between a salad and a relish. It's very good alongside barbecued meat or fish."
Marinated Cucumber with Mint
Hugh Fearnley-Whittingstall via TheGuardian.com
(Serves 3 to 4)
1 medium-large cucumber
1 tsp cider vinegar
1 Tbsp olive oil
2 Tbsp finely chopped mint
pinch of sugar (I used agave)
sea salt and freshly ground black pepper
Peel the cucumber (or leave the skin on, if you prefer), halve it lengthways and scoop out the seeds. Slice into thick half-moons. Put in a dish with the vinegar, oil, mint and a pinch each of sugar, salt and pepper. Toss together thoroughly, then set aside in a cool place (but not the fridge) for 15-30 minutes. Toss again before serving
Notes/Results: I am a fan of vinegary cucumber salads to begin with and this one is slightly lighter, but even more cooling with the addition of the chopped mint. It paired really well with the fish, (I just seasoned my mahi mahi with salt, pepper, curry powder and a bit of roasted garlic powder and cooked it with a bit of coconut oil.) The curry powder gave the fish plenty of flavor and tasted great with the cucumbers. Together they made a nice light dinner that was done and to the table pretty quickly, with little effort. I would happily make the cucumbers (and the fish) again.
I'm linking up this easy and delicious recipe at I Heart Cooking Clubs where our theme is Salads & Sides. You can see what everyone made by checking out the picture links on the post.
I'm also linking it up to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup.
Happy Aloha Friday!