Grilled cucumbers with almond cream
1 When the temperature on your wood-fired oven has reached roughly 220C on your wood-fired oven (check with your thermometer) and the smoke and flames have died down, start cooking. (Or preheat your regular oven to 220C/gas 7.)
2 Gently bash the cucumbers with a rolling pin so they split slightly, then pop into a roasting tray, drizzle with olive oil and season. Roast in the oven for 15 minutes, or until starting to char and caramelise. Add the cumin seeds for the last few minutes.
3 Tip the contents of the roasting tray onto a board and roughly ‘clank up’ into different sized chunks. Finely slice the spring onions, parsley and mint. Add everything to the bowl and dress with a squeeze of lemon juice.
4 For the almond cream, blitz the nuts in a liquidizer along with the chickpeas, tahini, honey and vanilla seeds until smooth. Add a splash of milk to loosen, if needed.
5 To serve, spoon the almond cream onto a serving plate, top with the cucumbers and greens and drizzle with the dressing from the bowl.
Per serving 170 cals, 9g fat (1g saturated), 7g protein, 17g carbs, 6g sugars