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Cucumber Sauté

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1 large cucumber
2 tablespoons capers
2 tomatoes
30 g (1 oz) dill cucumbers or gherkins 30 g (1 oz) butter
1 tablespoon olive oil
Salt and pepper


Serves: 4


1 Peel cucumber and halve lengthways. Scoop out soft centres then cut widthways into 1 cm (½ in) slices.

2 Finely chop capers. Thinly slice dill cucumbers or gherkins. Put tomatoes in a bowl, cover with boiling water for about 40 seconds then plunge into cold water. Peel off the skins. Halve, scoop out seeds and dice the flesh.

3 Melt butter with the oil in a frying pan. Add cucumber and fry for 2-3 minutes, until just softened.

4 Stir in capers, dill cucumbers or gherkins, diced tomato, salt and pepper. Cook, stirring, for 1 minute. Serve hot.

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