Not Quite Picked Cucumbers

Vegetarian , Vegan , Preserves


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.


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