Smacked Cucumber Tzatziki Salad

1: Slice the ends off the cucumbers and use a rolling pin to bash them until they soften and split.

2: Break up the smacked cucumber into 3cm pieces and transfer to a colander over a mixing bowl.

3: Add a pinch of salt to the cucumber, mix, and set aside for 15 minutes to drain.

4: In a small bowl, add 4 tablespoons of olive oil, wholegrain mustard, juice from half of the lemon, maple syrup, and pinches of salt and pepper. Stir to combine and set aside as dressing.

5: In a large bowl, add the yoghurt. Pour the drained cucumber water into the bowl with the yoghurt, then add garlic, juice from the remaining half of the lemon, parsley, and a pinch of salt.

6: Finely chop most of the dill (save some for topping) and add it to the bowl. Stir to combine to make the tzatziki.

7: To plate, spoon the tzatziki onto a large serving plate, top with smacked cucumber, spring onion, and dill leaves. Drizzle with dressing and serve.