APRIL HARVEST
Cucumber A popular addition to salads and sandwiches, cucumber is one of the world’s oldest cultivated crops. Although cucumbers are used as a vegetable, they are botanically classed as a fruit – like tomatoes. Despite being 96 per cent water, cucumbers are firm and crisp. Try cutting them into chunks, then freezing. Blitz with elderflower cordial, gin and ice cubes for a refreshing twist on a granita.
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INSIDE-OUT SUSHI ROLLS Makes 20 Takes 35 mins, plus cooling Cost per serve £1·59 50g Thai fragrant long grain rice 1 tsp rice vinegar 1 large cucumber, peeled into 10 ribbons, core discarded 100g soft cheese 200g smoked salmon, sliced 1 tsp wasabi paste For the dipping sauce 3 tbsp light soy sauce ½ tsp freshly grated ginger
1 Put the rice into a pan with 150ml cold water. Bring to a gentle simmer and cook, part covered, for 10 minutes. 2 When all the water has been absorbed, remove from the heat, cover and rest for
5 minutes. Stir in the vinegar, tip onto a plate then put in the fridge to cool fully. 3 Put the cucumber ribbons on a large board. Dab with kitchen roll to dry a little, then gently spread a little soft cheese along each ribbon. Cut in half widthways. Lay a slice of salmon on each end, leaving about an inch free on one side. Dot a little wasabi onto the salmon followed by a thin, single layer of rice. Roll up from the salmon end. 4 Whisk the dressing ingredients together and serve with the sushi rolls. Serve immediately. Each roll contains Energy
Fat
Saturates
Sugars
Salt
180kJ 43kcal 2%
2g 3%
1g 6%
0g 0%
0·7g 12%
of the reference intake. See page 106. Carbohydrate 3g Protein 3g Fibre 0g
For more great cucumber recipes, visit tesco.com/realfood
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