Entertaining

Charred cucumbers with cardamom yoghurt and zhoug

Name: Charred cucumbers with cardamom yoghurt and zhoug recipe
Yield: 4
Ingredients: 2 x 250g punnets baby cucumbers, halved lengthwise; 300g sheep’s milk yoghurt (substitute Greek yoghurt); 1/2 tsp ground cardamom; 1 tbs lemon juice; Extra virgin olive oil, to serve; 1 bunch coriander; 2 jalapeños, finely chopped; 2 garlic cloves, crushed; 1 tsp toasted cumin seeds, crushed; 2 tsp toasted coriander seeds, crushed; 1/2 cup (125ml) extra virgin olive oil; 1 tbs lemon juice or to taste

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by Ben Sears

CHEF

Oct 06, 2020

This light and flavourful side from Ben Sears is truly the taste of spring.

2 x 250g punnets baby cucumbers, halved lengthwise
300g sheep’s milk yoghurt (substitute Greek yoghurt)
1/2 tsp ground cardamom
1 tbs lemon juice
Extra virgin olive oil, to serve

Zhoug

1 bunch coriander
2 jalapeños, finely chopped
2 garlic cloves, crushed
1 tsp toasted cumin seeds, crushed
2 tsp toasted coriander seeds, crushed
1/2 cup (125ml) extra virgin olive oil
1 tbs lemon juice or to taste

Method

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, cardamom 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. 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. Drizzle with some olive oil. Serve with remaining zhoug alongside.