The humble cucumber – stalwart of the afternoon tea finger sandwich has it’s own week, dedicated its summer fresh light green crispness. I find the cucumber a great salad vegetable and obviously it has been used in sandwiches for afternoon tea – a meal that has had a revival recently, but can you use it any other way?
Soup is a good start but what about roasting cucumbers or fried cucumber pasta? I think I might give it a try as the cucumber is a low fodmap vegetable – let’s see what happens!
Ingredients
2 inches of cucumber sliced thinly
1 roasted pepper (sliced)
10 olives
matchbox piece of Parmesan grated
150-200g dried gluten free pasta
1 teaspoon of garlic infused olive oil
Method
Boil the pasta as directed by the packet instructions
Using the oil fry the cucumber, pepper and olives till warmed through
Drain the pasta and combine with the vegetables
Sprinkle with grated Parmesan
Serves 2 – this was very tasty – despite first appearances!
Clinical Alimentary 
Cooked cucumber doesn’t seem very popular, but I love to sauté cucumber with a little garlic. So yummy!
I agree – we have a takeaway Chinese restaurant who uses lots of cucumber in their hot dishes and it tastes great. I also like it roasted.