Yeo Valley Organic x The Pig: Smashed Cucumber Salad with Kefir Dressing
- Summer
- On the Side
We popped down the road (literally!) to see our friends, The Pig. We met Head Group Chef Andy, who showed us around their stunning kitchen gardens, and we whipped up some delicious dishes with their fresh produce and our organic yogurt - a match made in heaven. Roll on the recipes...
Cool, crunchy, and full of zing, this smashed cucumber salad gets a creamy twist from tangy kefir and a punch of heat from smoky Padron peppers. It’s fresh, fun, and the perfect sidekick for summer feasts!
Ingredients
2 small cucumbers (or 1 large)
Drizzle of rapeseed oil
8-10 Padron peppers
Sea salt flakes, to season
4 sprigs fresh oregano
2 sprigs fresh dill
2 spring onions
200g-250g Yeo Valley Organic Kefir Natural Yogurt
4 thinly sliced radishes
1tsp Cider Vinegar
Edible flowers to garnish (optional)
Method
Heat a pan on a high heat until very hot.
Drizzle the rapeseed oil onto the Padron peppers with a good sprinkling of sea salt flakes. Add to the hot pan and move around for approximately 30 seconds, or until coloured all over. Remove from the heat and allow to cool.
Meanwhile, cut the cucumbers lengthways, topping and tailing them. Cut into random sized chunks and put in a wide bottomed pan. Smash the cucumber with the end of a rolling pin until all broken up and the juices and seeds are released.
Finely chop the oregano and dill and thinly slice the spring onions. Chop up the Padron peppers, including the seeds, leaving just the stalks.
Mix everything into the cucumber and stir in kefir.
Add the cider vinegar and some more sea salt flakes to taste.
Serve on a sharing plate with sliced radish and some edible flowers or extra chopped herbs to garnish.
In this recipe...
Natural Kefir
10
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