Turkish smashed cucumber salad (Hiyar dövmesi)

This is a light summer salad perfectly paired with roasted meats. The richness of the fatty meats is cut by this light salad, which also adds a wonderful crunch. This salad is also wonderful on the mezze table, its lightness cutting through the richer dishes and small fried plates.

The freshness of the cucumbers is balanced by the basil's earthiness, and the dish finishes with a pop of tartness from the lime juice. It is a wonderful summer cooling dish.

The Turkish Cookbook is the bible for Turkish cooking by a master chef. The author has spent decades researching the cuisines of Turkey's different regions, and this book is a massive volume that highlights his efforts. Packed with recipes, this cookbook encompasses all of Turkish cuisine and is one every serious chef should have on their shelf or kitchen counter.

For more recipes from this cookbook, click here.

Ingredients:

4-5 English cucumbers

1 onion, finely diced

2 tablespoons pine nuts, lightly roasted

A drizzle of olive oil

Juice of 1 lime

15 Italian basil leaves, slivered

Large grain sea salt, to taste

Method:

Remove the tips of the cucumbers and partially peel them, leaving thin green strips for some colour. Cut them into half-moons and lightly pound them with a pestle. Add them to a bowl.

Add the rest of the ingredients, except for the salt, and mix well. Store in the fridge for at least one hour.

Just before serving, add the salt and toss well. Serve in a bowl immediately.

NOTE: Adding salt earlier causes the cucumbers to give out their juices. They also tend to start softening. Add the salt just before you serve the dish.