Recipe: Cucumber Sliders

May 3, 2024

It’s May! The clouds might be out to scupper any Bank Holiday plans, but May is the perfect time to dive into everything green. British picnic weather notwithstanding, green grass, newly-green trees, and green vegetables abound.

This recipe brings the healthy touch of spring produce together with the brilliance of barbecue. Cucumbers—the delicious staple veggie full of crisp freshness—are just coming into their peak season. Sliders—mini burgers often found as American bar snacks—are popping up on menus throughout the UK. Combine the two, and you have the perfect bite of healthy indulgence.

Ingredients

1 large cucumber

1 large onion (or 2 medium)

120g diced tomato

160g pancetta

1 ½ tbsps mayonnaise

Sea salt & coarse black pepper to taste

Method

Sauté diced onion in well-coated skillet over medium low heat, sprinkling lightly with salt and pepper. As onions soften and become translucent, reduce flame to low before adding pancetta.

While skillet ingredients cook, finely dice tomato and dash with salt and pepper before setting aside. Next, wash cucumber and cut into slices (about 1cm thick). As you chop vegetables, continue to stir onions and pancetta, keeping an eye on their progress.

When onions have browned and pancetta is crisp (~10 minutes), remove from skillet and place on paper towel-lined plate, squeezing contents of excess grease. Once properly drained, combine ingredients with tomato and mayonnaise in a small bowl and stir thoroughly. Top cucumber slices with mixture.

Serves about 5 as a snack, side, or starter.

Recipe adapted from Cooking with Cakes. See this recipe and more fresh ideas at cookingwithcakes.com

Erin Walters, Sportsister
The Women’s Sport Magazine

Photo credit: Christine Fischer, Cooking with Cakes

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