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Grilled Cucumber Salad

A quick sear on the grill adds a touch of smokiness to cucumbers while still retaining their crunch.
August 16, 2016, 1:53pm

Servings: 2

Total: 1 hour


for the zhoug:

100 grams coriander, roughly chopped

100 grams parsley, roughly chopped

8 serrano chilies, stemmed and roughly chopped

5 grams ground cardamom

5 grams ground coriander

170 ml grapeseed oil

kosher salt, to taste

fresh lemon juice, to taste

for the hazelnut dukkah:

226 grams toasted and roughly chopped hazelnuts

12 grams toasted pink peppercorns, ground

7 grams Maldon sea salt


for the cucumber salad:

6 baby cucumbers, halved lengthwise

55 grams zhoug

kosher salt, to taste

45 grams halloumi, diced

baby mustard greens

extra-virgin olive oil

fresh lemon juice

freshly ground black pepper, to taste

55 grams labne or yogurt

10 grams hazelnut dukkah

20 grams fresh dill


1. Make the zhoug: Combine the coriander, parsley, chili, and cardamom in the bowl of a food processor and purée until chunky. With the motor running, slowly add in the oil. Season with the lemon juice and salt.

2. Make the dukkah: Mix the hazelnuts, peppercorns, and salt in a bowl and set aside.

3. Make the salad: Light a grill. Cook the cucumbers, flesh side down, until charred but still retain their crunch, about 10 minutes. Transfer to a bowl and let cool. Add the zhoug and salt and set aside.

4. Meanwhile, grill the halloumi until golden, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

5. Toss the mustard greens, olive oil, lemon juice, salt, and pepper and set aside.

6. To assemble, spread the labne on a plate. Top with the cucumbers and scatter with the mustard greens and halloumi. Sprinkle with the dukkah and dill and serve immediately.