Jamie's Food Team
By Ben Slater
20 mins
Super easy
serves 4
Recipe From
Ingredients
Method
- Run a fork down the length of the cucumbers to create grooves all over the surface, then thinly slice into rounds using a speed peeler, mandolin (use the guard!) or a very sharp knife and patience. Place in a colander set over a bowl, toss with a generous pinch of sea salt, then set aside for 10 to 15 minutes to release the moisture into the bowl.
- Meanwhile, roughly chop most of the dill, reserving a few nice fronds for later.
- Discard the cucumber juice and transfer the cucumber to the now empty bowl. Finely grate in the zest of the lemon, squeeze in its juice, drizzle in 2 tablespoons of oil, season with black pepper and chuck in the dill. Toss everything together, then sprinkle the reserved dill fronds over the top.
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