2 med cucumbers, quartered lengthways and cut into pieces
2 garlic cloves, thinly sliced
½ tsp caraway seeds, lightly toasted
2 tbsp apple cider vinegar
1 tsp honey
2 tbsp dill fronds, chopped
2 tbsp tarragon leaves, chopped
Juice of 1/2 lemon
2 tsp zaatar (Middle Eastern spice mix)
Dressing Ingredients
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
90g tahini
For the dressing, place herbs, garlic, lemon juice and 2 tbsp water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.
To start the pickle, combine cucumber and ½ 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.
Add the dill, tarragon and lemon juice, and toss to combine. Sprinkle over the zaatar and serve with the dressing.
