These Lebanese cucumbers from Richmond are continually delicious, which is something I never thought I’d say about cucumbers. And that’s why they keep turning up in your box. They’re great whole, or sliced on the side of your plate with a quick lemon and lime dressing to cut through something oily (Pad Thai? Steak?).
You will need:
a bunch of rocket leaves
1 tbsp seeded mustard (looks better, and adds texture)
2 tbsp mayonnaise
half an onion, sliced
1) Mix the mayonnaise and mustard in a bowl. Doing this now saves mushing all the vegetables later.
2) Slice the ends off the cucumber. You can leave the seeds in this variety, as they’re small. (For telegraph
cucumbers – such as last week’s – slice lengthwise and scrape the seeds out with a teaspoon.)
3) Slice lengthwise, then place the halves together, and slice. Add to the mayonnaise.
4) Chop the rocket leaves roughly – they’re too long as is. Add the sliced onion, and any
herbs you fancy. Mix briefly. Eat.
Any leftovers will go very nicely with any kind of protein at all on
a sandwich tomorrow (chicken, boiled eggs, tuna, etc.).