In a frying pan, combine half of a tablespoon of butter and sliced leek (light green and white parts), add a pinch of salt and cook on low heat until the leek becomes tender (2 to 3 minutes). Add diced cucumber, 2 tablespoons of water and the remaining butter. Cover with the lid and cook on medium heat for another 2 to 3 minutes or until the cucumber becomes tender but not fully cooked.
Uncover, taste, adjust with salt if necessary and cook for another minute on a high heat if your cucumbers have released too much water, if not, let cool down a little and serve.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.