Directions
- 1Slice the red onion thinly but not too thin.
- 2Add the sliced onions to a bowl with sumac, cider vinegar, and salt. Gently mix with your hands.
- 3Let the onions pickle for about half an hour.
- 4SMACK the cucumbers by gently breaking them open.
- 5Add the cucumbers to a bowl and add some salt.
- 6Toss the cucumbers to distribute the salt.
- 7Toast coriander seeds in a dry pan for 30 seconds until fragrant.
- 8Heat about two tablespoons of oil and pour it over the dried mint.
- 9Pick off the radish leaves and thinly slice the radishes using a mandolin.
- 10Drain off excess liquid from the salted cucumbers.
- 11Add the cucumbers, radishes, radish leaves to a mixing bowl.
- 12Add one microplaned clove of garlic and some lemon zest to the bowl.
- 13Add the pickled onions, mint, and dill. Season with salt and pepper.
- 14Add a tablespoon of oil and the juice of half a lemon. Toss everything together.
- 15Mix the salty cucumber water with the yogurt.
- 16Spread the yogurt on a plate. Place the salad on top and finish with the toasted coriander seeds and mint oil.
Ingredients
- 1 red onion
- 1 pinch sumac
- 1 tablespoon cider vinegar
- 1 pinch salt
- 4 cucumbers
- 1 tablespoon coriander seeds
- 2 tablespoons oil
- 1 tablespoon dried mint
- 6 radishes
- 1 clove garlic
- 1 half lemon
- 1 handful mint leaves
- 1 handful dill
- 1 bowl yogurt
Equipment
knifemandolinbowldry pan
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