I used to think cucumber was boring UNTIL I had a bumper crop this Summer. After coming up with creative ways to eat cucumber for weeks, I discovered that this humble veg is actually a textural powerhouse. All it needs is some umami and heat to bring it to life like in this Crispy Chilli Cucumber Bowl.

I adore it here with the cooked protein as a meal on it’s own but you could skip the protein and turn it into an unexpected show-stopping Summer side salad.

IT couldn’t be easier with just 3 ingredients:

+ cucumber (of course!)

+ cooked protein

+ chilli crisp oil.

That’s it.

And yes you can add an extra ingredient with the herbs like I did in the photo but that’s just for visuals and totally optional.

Now I’m counting the days to Summer. Not for the weather – but for the opportunity to eat this on repeat again. Fingers crossed my next Summer crop is bountiful.

If you don’t have chilli crisp oil go directly to the Asian section in the supermarket and buy some. Right now.

Or if you don’t want to treat your taste buds to a flavour explosion see the variations below the recipe for other substitutes.

Variations & Substitutions

chilli crisp oil – use any chilli oil or make your own chilli oil or use Sriracha or other hot sauce and a splash of olive oil.

different protein – I’ve used roast chicken here but boiled or poached eggs, cooked sausages, cooked fresh fish, canned fish, canned chickpeas, canned black beans or cooked meatballs will be fab.

different sauce – use a dairy-free sour cream like this Cashew sauce or hummus or any of those dips you get at the supermarket like hummus or eggplant dip or beet deep or make a tahini sauce with equal parts tahini, lemon juice and water or this macadamia ‘ricotta’.

different fresh veg – baby spinach, salad leaves, shredded lettuce (any kind), diced tomato, diced zucchini, diced red bell peppers (capsicum), snow peas or sugar snap peas, kale leaves.

more substantial (carb lovers) – serve with pita or wraps or tortillas or tortilla chips or cooked rice.

more substantial (low carb) – good with a hunk of avocado. And some roast cashews, almonds, walnuts or pine nuts or sesame seeds.

more flavour – serve with fresh herbs like coriander (cilantro), mint or basil. Freshly ground black pepper, furikake (Japanese rice seasoning), chilli flakes, grated parmesan, roast cashews, toasted pumpkin seeds.

Waste Avoidance Strategy

cucumber – use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

cooked protein – most cooked protein you can freeze.

chilli crisp oil – keep in the pantry.

fresh herbs – best to use for another meal. Most will keep for a week or so in the fridge.

Problem Solving Guide

bland – more chilli oil! Or add in a flavour bomb.

Prep Ahead

Yes! Just prepare as per the recipe. Either keep at room temperature if it’s only a few hours before serving or refrigerate if longer. Then to serve bring back to room temperature or you can eat it chilled.