Charred Cucumbers with Coriander Goat Yoghurt and Zhoug

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

A beautifully refreshing summer salad to enjoy at your next grill party or simply alongside some roasted chicken or burgers. It's ridiculously quick and easy to throw together!
Zhoug is a popular Middle Eastern condiment that's made with cilantro, jalapeños, garlic, spices and olive oil. Basically, it's a spicy herb sauce, so if you ain't a fan of cilantro, use other herb sauce you like. If you can't find goat yoghurt, use plain Greek yoghurt instead.

 

	Zhoug
500 g Baby cucumbers, halved lengthwise 1/2 tsp Sea salt 300 g Bio goat yoghurt (or Greek yoghurt) 1/2 tsp Coriander, ground 1 tbsp Lemon juice 1/2 tsp Coriander, crushed (optional) 1 tbsp Fresh herb, chopped (cilantro, mint or flat parsley) Extra virgin olive oil, to serve	40 g Cilantro 2 Jalapeños, finely chopped 3 Garlic cloves, crushed 1 tsp Toasted cumin seeds, crushed 2 tsp Toasted coriander seeds, crushed 120 ml Extra virgin olive oil 1 tbsp Freshly squeezed lemon juice or to taste Salt and pepper

1. Place the baby cucumber in a bowl, season with salt and stand for 10-15 minutes. Gently squeeze out liquid from cucumber. Dry slightly on paper towel.
2. Heat a lightly greased large chargrill pan or barbecue to high. Sear cucumber, cut- side down, in batches if necessary, for 2-3 minutes until edges begin to blacken. Do not cook them so they begin to break down. They should retain some crunch.
3. Place the yoghurt, ground coriander and lemon juice in a bowl and combine to a smooth consistency.
4. For the zhoug, place all the ingredients in a blender and whiz until finely chopped and combined. Season and set aside.
5. Place the charred cucumber in a large bowl with one-quarter of the zhoug and toss well to combine. Spread the yoghurt on a serving dish and arrange the dressed cucumber on top. Sprinkle some crushed coriander and chopped herb over and drizzle with some olive oil. Serve with remaining zhoug alongside.

© 2024 | http://angiesrecipes.blogspot.com