Smashed Cucumber Salad – Cooking without Chemicals with Tom Hunt, Season 2

by Tom Hunt

Organic farmers use “chemicals” just the same as conventional farmers, well let me put that one to bed straight away. That is nothing short of rubbish. If I speak for our farm, we don’t use any “synthetic chemicals”.

Something we do use is biological controls at times. Right now we are working with William Deasy in Teagasc as part of their “Growing organics programme”, using a mite to eat the red spider mite (if you grow cucumbers this little red guy can be devastating). We release a predator mite to eat the pest mite, not a chemical in sight.

Eco-chef, Guardian columnist, author of “Eating for Pleasure, People & Planet” @cheftomhunt smashed out a devastatingly delicious cucumber salad!

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com

This salad is a super tasty way to transform a tired nub of cucumber into a quick and easy lip-smacking salad to enjoy as a refreshing snack or as part of a larger meal.

Ingredients

• 150g cucumber

• Pinch sea salt

• Pinch sugar

• Pinch chilli flakes

• 1 tsp rice vinegar (white wine or cider vinegar)

• 1 clove garlic

• 1 tsp sesame oil or olive oil

• 1 tsp soya sauce

• Sprinkle sesame seeds, to taste, optional

• Sprig coriander, optional

Method

1. Take an end of cucumber (about 150g) and place it on a chopping board. Using a rolling pin or side or a large flat knife, carefully, smack the cucumber until it breaks open and is partially and evenly crushed. Chop into rough shapes and transfer to a colander. Place over a bowl and sprinkle with a generous pinch of sea salt. Toss together and place in the fridge for at least 30 minutes to crisp up.

2. Meanwhile, make the dressing by mixing together a pinch of sea salt, sugar and optional red chilli flakes with a teaspoon of rice, white wine or cider vinegar and one smashed clove of garlic. Add a teaspoon of sesame oil or olive oil and soya sauce and mix together.

3. When you are ready to serve, take your cucumbers from the fridge and toss with the dressing. Keep the juice to drink or add to the dressing if it is a small amount. Serve topped with an optional sprinkling of sesame seeds and sprig of coriander.

Fattoush – Cooking without Chemicals with Tom Hunt, Season 2

by Tom Hunt

Imagine a food system where farmers don’t have to rely on grant aid, where fresh food is celebrated for the amazing nutrition it supplies, and as a fulcrum for protecting and enhancing biodiversity. Isn’t that the way it should be? What could be more important that having a vibrant resilient food system? Or what happens when our food system collapses, and we have empty supermarket shelves?

“Dirty Food, Cooking Without Chemicals” our recipe series with eco-chef 🧑‍🍳@cheftomhunt, columnist for The Guardian and author of #EatingforPleasurePeoplePlanet is all about cooking with seasonal, local produce. Today’s hero is our iconic cherry tomatoes 🍅

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com

“Tomatoes can either taste of nothing or be the most flavoursome, savoury-sweet rounded of flavours. So pick well. Buy in season and make sure they are ripe” explains Tom

Ingredients

• 1 large stale pita or flatbread

• Extra virgin olive oil to taste

• Pinch sumac

• 150g cherry tomatoes or other, cut into halves or rough cubes about 3cm

• 1 red pepper, cut into strips

• 100g cucumber, cut into 3cm cubes

• ½ small red onion, thinly sliced

• Small bunch mint, parsley and basil, stalks finely chopped, leaves roughly chopped

• 1 small lemon, juiced

Method

1. Place one stale pita or flatbread on a baking tray and drizzle with olive oil. Grill for 3–5 minutes or until it goes crispy. Slice into rough pieces about 3–5cm in size, then season with salt, pepper and a pinch of sumac.

2. Mix together 150g of roughly chopped tomatoes, 1 red pepper, deseeded and cut into strips, 100g of cucumber, cut into rough cubes and ½ small red onion thinly sliced, with a small bunch of mint, parsley and basil, stalks finely chopped, leaves roughly chopped or torn.

3. Finish by mixing in the crispy flatbread, season and dress with olive oil, and lemon juice to taste. Eat fresh or allow to sit and macerate for 15 minutes so the flavours mingle and the bread softens slightly.