I’ve had a great crop of home-grown cucumbers this year, and have been enjoying them since July. I’ve been growing 2 varieties in the greenhouse, a small green one called Mini Munch, and a pale yellow, more rounded variety, called Crystal Apple. The Mini Munch have almost finished now, but there are still a few more Crystal Apple come.
So to celebrate my cucumber-filled summer, this week’s recipe is my very simple, gluten-free version of the classic Middle Eastern salad, tabbouleh, and for good measure, to go with it, my favourite accompaniment, a super-speedy hummus recipe. You can add any combination of soft-leaved herbs to flavour your grains. The herb patch was looking a bit shabby at the weekend and I needed to pick off a few stalks of mint and chives to help rejuvenate the plants again. I also added some of the delicate zig-zag-edged herb salad burnet which has it’s own mild cucumber flavour, but parsley and coriander make good substitutes if you prefer.
There are no set rules to this recipe. It is very simple. I cheat and use a ready-cooked pack of red and white quinoa grains. Very convenient and a perfect quantity for a couple of hearty portions. If you like, add tomato for extra colour and moisture to the salad, and spring onions will add a tasty, oniony bite. I hope you enjoy the fresh flavours.
- 250g cucumber, washed
- 250g cooked quinoa
- ½ tsp salt
- 20g chives, chopped
- 7g mint leaves, chopped
- A handful of salad burnet leaves (parsley or coriander)
- Lemon wedges and extra virgin olive oil to taste
- Male cucumber flowers to garnish
Hummus (serves 3-4)
- 400g can chickpeas
- 40g tahini
- 1 garlic clove, peeled
- ½ tsp salt
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp. extra virgin olive oil
- Paprika to dust
- For the tabbouleh, cut the cucumber into small pieces. Put the quinoa in a bowl and mix in the cucumber, herbs and salt. Cover and chill for an hour to allow the flavours to mingle. Stand at room temperature for 30 minutes before serving.
- For the hummus, open the can of chickpeas and drain the canning liquid into a jug. Pop the chickpeas in a blender or food processor along with the other ingredients and 3 tbsp. of the reserved liquid. Blitz for a few seconds until smooth. I like my hummus to have the consistency of thick porridge, but if you prefer something softer, just add a bit more canning liquid. Cover and chill until ready to serve. Don’t forget to keep the rest of the canning liquid for using as an egg white substitute – it freezes very well.
Serve the tabbouleh decorated with cucumber flowers; dress with a squeeze of fresh lemon and extra virgin olive oil to taste, and accompany with toasted seeds, home-made hummus (dusted with paprika if liked) and warm, gluten-free, toasted pitta breads. Perfect 🙂