| Main elements | English cucumber, Hung yogurt, Garllic paste, Salt, Crushed black peppercorns, Fresh dill, Lemon, Olive oil, Pickled onions, Black olives, Baby radish, Toasted pine nuts, Micro greens, Lavash |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 15-20 minutes |
| Cookt time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 medium English cucumber
- 1 cup hung yogurt
- 1 teaspoon garlic paste
- Salt to style
- Crushed black peppercorns to style
- 6-8 sprigs of recent dill + for garnish
- ½ lemon
- 1 teaspoon olive oil + for drizzling
- Pickled onion slices as required
- Black olive slices for garnish
- Baby radish slices for garnish
- Toasted pine nuts for garnish
- Micro greens for garnish
- Lavash to serve
Method
- Trim the ends of the cucumbers, halve them horizontally and scoop out the seeds. Halve each bit vertically and thinly slice them. Transfer right into a bowl.
- Take yogurt in a bowl. Put the cucumber seeds on a muslin material, carry the perimeters of the fabric collectively and squeeze the juice into the yogurt. Add garlic paste, salt and crushed black peppercorns. Tear the leaves of dill and add and blend nicely.
- Squeeze the juice of lemon over the cucumber slices, add salt, crushed black peppercorns and olive oil and blend nicely.
- Spread the yogurt on a serving plate, organize the cucumber slices, some pickled onion slices, garnish with some black olive slices, child radish slices, dill sprigs, pine nuts and micro greens. Drizzle olive oil and serve instantly with lavash.
