Smashed Cucumber Caesar

Use a rolling pin or the flat side of a chef’s knife to smash the whole cucumbers until they start to break down.

Roughly chop the smashed cucumbers into uneven, large bite-sized pieces.

Place the cucumber pieces in a colander over a bowl, add a good pinch of salt, mix well, and set aside for 15–20 minutes to drain.

Preheat your oven to 190°C (375°F). Tear sourdough bread into bite-size chunks and toss them with olive oil, crushed garlic, and thyme leaves.

Bake the croutons for 15 minutes until crisp. Once out of the oven, season with salt and lemon zest while they are still hot.

Place all dressing ingredients into a high-speed blender: anchovy fillets, grated Parmesan cheese, egg yolk, Dijon mustard, lemon juice, chilli crunch oil, Worcestershire sauce, and extra virgin olive oil.

Blend until the dressing is completely smooth, creamy, and emulsified.

Toss the drained cucumbers with the Caesar dressing and half of the sliced chives and chopped parsley.

Top the salad with the golden sourdough croutons and the remaining herbs just before serving.