Spicy Cucumbers with Yogurt, Lemon and Herbs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 # Persain cucumbers ( about 8) , ends trimmed and quartered lengthwise into spears, then crosswise into 2 " pieces
1 t. Kosher salt
1/4 C Vegetable oil
1 t. Coriander
1/2 t Cumin
1 t. red pepper flakes
2 scallions, trimmed and thinly sliced
2 t. Apple cider Vinegar
1 C full-fat Greek Yogurt
1/2 C Mint leaves, thinly sliced
1/4 C Dill, chopped
1/4 C. Parsley, leaves chopped
1. Lemon
2 T Olive Oil
black Pepper
1/4 C Pine Nuts
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Directions: |
Directions:Toss the cucumber pieces with 1 teaspoon of salt and set in a colander in the sink to drain.
In a small pot, heat the oil over medium heat. Add the coriander and the cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
In a medium bowl, toss the salted cucumber pieces with the scallion, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
In a small bowl, combine the yogurt, half of the herbs, zest and juice of the lemon and the olive oil. Stir to incorporate and season to taste with salt and pepper.
Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finishing with the remaining herbs and pine nuts and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: The perfect dinner at the lake;
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