Ingredients
- 2 med cucumbers, quartered lengthways and cut into pieces
- 2 garlic cloves, thinly sliced
- ½ tsp caraway seeds, lightly toasted
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 2 tbsp dill fronds, chopped
- 2 tbsp tarragon leaves, chopped
- Juice of 1/2 lemon
- 2 tsp zaatar (Middle Eastern spice mix)
- Dressing Ingredients
- 1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves
- 2 garlic cloves, roughly chopped
- Juice of 1/2 lemon
- 400g thick Greek-style yoghurt
- 90g tahini
Not Quite Picked Cucumbers
Method
- For the dressing, place herbs, garlic, lemon juice and 2 tbsp water in a blender and whiz to a rough paste
- Transfer to a bowl with yoghurt and tahini
- Whisk well to combine and season
- To start the pickle, combine cucumber and ½ tsp salt flakes in a bowl
- Add garlic, caraway seeds, vinegar and honey, and toss to combine
- Chill for at least 1 hour to marinate
- Add the dill, tarragon and lemon juice, and toss to combine
- Sprinkle over the zaatar and serve with the dressing
