01/09/2026
*no cucumbers were harmed in the making of this video*
if youâre feeling like you need some sunshine to brighten up this cloudy September (!?) day try smacking a cucumber with a rolling pin, its great. & served with creamy satay chickpeas make it even great-er?
Ingredients
For the chickpea satay
1 tbsp vegetable oil
1 garlic clove, minced
1 tsp fresh ginger, grated
1 x 400g tin chickpeas, drained and rinsed
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp honey
100ml coconut milk
Splash of water (to loosen if needed)
For the smacked cucumber salad
1 large cucumber
1 tsp salt
1 garlic clove, finely chopped
1 tbsp rice vinegar
1 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp chilli oi
1 tbsp sesame seeds
Method
Place the cucumber on a chopping board and gently smash it using a rolling pin or the side of a knife until it cracks open. Tear into bite-sized chunks. Sprinkle with salt and leave for 5-10 minutes to draw out moisture. Mix with the rest of the smacked cucumber salad ingredients. Sprinkle with sesame seeds and set aside.
Heat some oil in a frying pan over medium heat. Add garlic and ginger and cook for 1 minute until fragrant. Add chickpeas and fry for 3-4 minutes until slightly golden. Stir in the peanut butter, soy sauce, lime juice, honey and coconut milk. Simmer for 10 minutes until thick and creamy. Add a splash of water if it gets too thick.
Spoon the chickpea satay onto a large plate or shallow bowl. Pile the smacked cucumber salad on top.
