Name: Pickled and fresh cucumber
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Ingredients: 2 tbsp (about ½ bunch) dill, plus a few sprigs extra; 4 lebanese cucumbers; 2 large pickled cucumbers (polski ogorki), quartered lengthways; extra-virgin olive oil (optional), to serve

Pickled and fresh cucumber

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

Serves 4

Prep

20M

Cook

Total

2H 20M

Ingredients

2 tbsp (about ½ bunch) dill, plus a few sprigs extra

4 lebanese cucumbers

2 large pickled cucumbers (polski ogorki), quartered lengthways

extra-virgin olive oil (optional), to serve

Method

1.Preheat oven to 60°C or lowest temperature. Spread dill on a baking tray lined with baking paper and dry out completely in oven (1½-2 hours). Process into a powder with a small food processor or crush with a mortar and pestle. Store in an airtight container for 1-2 days.

2.Spiralise Lebanese cucumber or thinly slice lengthways into julienne, and lay out in as long strands as possible.

3.Roll each pickle quarter and a sprig of dill in cucumber strands (as tightly as possible without breaking the strands). Season to taste, dust with dill powder and serve drizzled with a little oil.