Cooking cucumbers is not common, but they take on a new identity in this dish.
4 chump chops weighing about 250g each
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
2 cucumbers
2 large shallots, peeled, halved, thinly sliced
2tbsp extra-virgin rapeseed oil
A handful of mint leaves
Halve the cucumbers lengthways and scoop out the seeds with a teaspoon. Cut them on the angle into rough 1–2cm-thick slices. Pre-heat a ribbed griddle or heavy frying pan.
Season the chops, brush with the oil and cook for about 5 minutes or so on each side, keeping them pink.
Meanwhile heat a frying pan with the rapeseed oil, season and sauté the shallots and cucumber for 2-4 minutes on a fairly high heat until tender, then remove from the heat and stir in the mint leaves.
Serve either with the chop on the plate or separately.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies