Prep: 10 minutes
Total: 20 minutes
for the za'atar:
3 tablespoons hemp seeds, lightly ground
3 tablespoons sesame seeds, toasted and lightly ground
2 tablespoons sumac
for the salad:
8 Persian cucumbers, halved, seeded, and sliced on the diagonal
1 teaspoon olive oil
2 lemons, juiced (3-4 tablespoons)
kosher salt, to taste
2 Mandarin oranges, segmented
2 blood oranges, segmented
cannabis terpenes, to taste
1. Make the za'atar: In a small bowl, mix the hemp seeds, sesame seeds, and sumac with just enough oil to bind them, about 1 teaspoon. The za'atar should still be sprinkle-able.
2. Prepare the salad: In a medium bowl, toss the cucumbers with the olive oil, lemon juice, and salt. Toss in the citrus segments and season with cannabis terpenes to taste. Transfer to a serving bowl and sprinkle with the za'atar.
This recipe appears in our second cookbook 'BONG APPÉTIT,' out October 2018.