Easy Side

Not quite pickled cucumbers with green goddess dressing

Name: Not quite pickled cucumbers with green goddess dressing
Yield: 6
Ingredients: 6 Lebanese cucumbers, quartered lengthways; 2 garlic cloves, thinly sliced; 1/2 tsp caraway seeds, lightly toasted; 2 tbs chardonnay or apple cider vinegar; 1 tsp honey; 2 tbs dill fronds, chopped; 2 tbs tarragon leaves, chopped; Juice of 1/2 lemon; 2 tsp zaatar (Middle Eastern spice mix); Green goddess dressing, to serve; 1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves; 2 garlic cloves, roughly chopped; 400g thick Greek-style yoghurt; 1/3 cup (90g) tahini

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Craving a simple, uncomplicated summer side? Well this recipe by Tom Walton is perfect for you. It's flavorful, light and fresh; and will guarantee to keep you cool as a cucumber.

6 Lebanese cucumbers, quartered lengthways
2 garlic cloves, thinly sliced
1/2 tsp caraway seeds, lightly toasted
2 tbs chardonnay or apple cider vinegar
1 tsp honey
2 tbs dill fronds, chopped
2 tbs tarragon leaves, chopped
Juice of 1/2 lemon
2 tsp zaatar (Middle Eastern spice mix)
Green goddess dressing, to serve

Green goddess dressing

1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves
2 garlic cloves, roughly chopped
Juice of 1/2 lemon
400g thick Greek-style yoghurt
1/3 cup (90g) tahini

Method

1.

For the green goddess dressing, Place herbs, garlic, lemon juice and 2 tbs water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.
2.

To start the pickle, combine cucumber and 1/2 tsp salt flakes in a bowl. Add garlic, caraway seeds, vinegar and honey, and toss to combine. Chill for at least 1 hour to marinate.
3.

Add the dill, tarragon and lemon juice, and toss to combine. Sprinkle over the zaatar and serve with the dressing.