This side was inspired by a dinner at Hellenic Republic, where we feasted on slow roasted lamb, saganaki and chips. The dish that stood out to me was a very simple smashed cucumber salad, with loads of garlic, lemon and feta. It was a refreshing accompaniment that cut through the richness of the meal. I'd serve this with roasted chicken legs sprinkled with sumac and lemon juice for a simple mid-week meal.
Serves 4 as a side
3 Lebanese cucumbers
1 clove garlic
Juice of one lemon
1 red chilli, deseeded
1/4 block quality Greek feta
1/4 cup extra virgin olive oil
Cracked pepper and sea salt
Firstly, make the salad dressing by crushing the garlic clove and adding to the lemon juice and olive oil in a jar. Add the lid and shake to combine, seasoning to taste. (You may have some left over)
Chop the cucumbers in 4cm chunks and slice the radishes on a mandolin into thin rounds.
Finely chop the mint and chilli.
Mix the ingredients in your serving dish and cover with a generous amount of dressing and crumbled feta.