{"id":595,"date":"2021-11-02T14:31:54","date_gmt":"2021-11-02T14:31:54","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=595"},"modified":"2021-11-02T14:32:11","modified_gmt":"2021-11-02T14:32:11","slug":"grilled-cucumber-salad","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/595","title":{"rendered":"Grilled Cucumber Salad"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Grilled cucumber, crispy chickpeas and halloumi salad.<\/p><cite>Tom Kerridge<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>3 x cucumbers<\/li><li>2 tsp flaky salt<\/li><li>3 tbsp rapeseed oil<\/li><li>juice of 1 lime<\/li><li>1 tsp chilli flakes<\/li><li>1 packet of halloumi, sliced into 6<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Crispy Chickpeas<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1 tin of chickpeas, drained<\/li><li>3 tbsp olive oil<\/li><li>1\/4 tsp cumin<\/li><li>1\/2 tsp cayenne pepper<\/li><li>1\/2 tsp herbs de Provence<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">To Finish<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>1\/4 bunch coriander, roughly chopped<\/li><li>1\/4 bunch flat leaf parsley, roughly copped<\/li><li>3 pickled green chillies, sliced<\/li><li>2 lines cut into wedges<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>1. This is a great way of cooking cucumbers. Peel the cucumbers and then split them lengthways and lay onto a tray flat side up and sprinkle over the flaky salt and leave for an hour or so, this does two things, draws out the moisture and also seasons the cucumbers.&nbsp;<\/p>\n\n\n\n<p>2. While the cucumber is salting add the drained chickpeas and mix with the oil, herbs, spices, and seasoning to a mixing bowl and stir well.&nbsp;<\/p>\n\n\n\n<p>3. Once mixed lay the chickpeas out evenly on a large baking tray and place under a low grill. This will take a good 30-40 minutes to toast and crisp up. Once toasty and golden remove from the grill and cool.&nbsp;<\/p>\n\n\n\n<p>4. When you are ready to cook the cucumbers, pick each one up and dry both sides with some paper towel.&nbsp;<\/p>\n\n\n\n<p>5. Transfer to a dry tray drizzle with a little rapeseed oil and place face side down onto a hot barbeque griddle along with the halloumi and cook for 3 to 4 minutes and turn over, cook for 2 more minutes, and remove from the heat.<\/p>\n\n\n\n<p>6. Lay on to a tray, pour over the lime juice and chilli flakes, then chop the cucumber and halloumi into bite sized pieces and place into a mixing bowl.&nbsp;<\/p>\n\n\n\n<p>7. Add a little extra olive oil, herbs, pickled green chilli and toss together.<\/p>\n\n\n\n<p>8. Season and serve with the lime wedges for an extra hit of citrus to lighten.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Grilled cucumber, crispy chickpeas and halloumi salad. Tom Kerridge.<\/p>\n","protected":false},"author":2,"featured_media":596,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[156,157,126,27,9,10],"class_list":["post-595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-chickpeas","tag-coriander","tag-cucumber","tag-salad","tag-side","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=595"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":597,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/595\/revisions\/597"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/596"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}