Cucumber: Mint Dill Parsley Yoghurt
by Lishka DeVoss

INGREDIENTS

INDIVIDUALLY (ready to use):
5 Persian cucumbers, ends trimmed; then cut lengthwise into spears, then crosswise into 2-inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1 scallion, thinly sliced
1 tsp apple cider vinegar

SMALL PAN (stirred together):
2 tbsp grapeseed oil
1/2 tsp ground coriander
1/4 tsp ground cumin

BOWL (stirred together):
1/2 cup plain yogurt
2 tbsp thinly sliced mint leaves
1 tbsp chopped dill
1 tbsp chopped parsley leaves and tender stems
1.5 tsp lemon juice
1 tbsp olive oil
Black pepper

PREP:
2 tbsp thinly sliced mint leaves
1 tbsp chopped dill
1 tbsp chopped parsley leaves and tender stems

PREPARATION

1. Toss cucumber pieces with salt then place in a colander in the sink to drain.

2. Over medium heat, cook SMALL PAN until fragrant — about 1 minute. Remove from heat, add red pepper flakes and allow to cool.

3. Place salted cucumber pieces, SMALL PAN, scallion and vinegar into a bowl. Toss. Marinate in refrigerator for 15 minutes or overnight.

TO SERVE: Divide BOWL into two dishes. Using a slotted spoon, place marinated cucumbers on top of the yogurt. Top with PREP.

Updated 2021-06-12

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