Burnt Cucumber and Leek Dressing

Preparation info

  • Difficulty


Appears in


By James Viles

Published 2016

  • About


  • 30 Lebanese cucumbers
  • 2 large leeks, green tops only, roughly chopped
  • 4 garlic cloves
  • 1 bird’s eye chilli
  • 100 ml ( fl oz) extra virgin olive oil
  • 100 ml ( fl oz) vegetable oil
  • Salt, to taste


Peel the cucumbers and put the skins and the green leek tops into a heavy-based pan over high heat. Once charred and very dark, put into a food processor or blender with the garlic and chilli. Start to process, adding the two oils in a slow trickle - the final consistency should be quite a thick, oily paste with a smoky charred flavour and a little warmth from the chilli. Once you have achieved this, add salt to taste.


In an airtight jar in the fridge for up to 6 months.