Yoghurty cucumbers with hemp tahini
By Allied Press
The Otago Daily Times and Alison have collaborated to bring you her first cookbook – Seasons.
Alison Lambert is one of our beloved ODT food writers, where her featured columns in Fresh have inspired home cooks across Dunedin and Otago for almost 15 years.
Her approach is all about simplicity, celebrating the natural flavours of each season with delicious recipes that encourage you to embrace cooking with what’s readily available.
One of these recipes is her Yoghurty cucumbers with hemp tahini
Yoghurty cucumbers with hemp tahini
"Cool, refreshing cucumbers smothered in minty yoghurt with hemp tahini are wonderful served with flatbreads and perhaps a bowl of olives. This is a perfect snack for long summer evenings." - Alison Lambert
Ingredients:
- 100g hemp seeds
- Sea salt flakes
- 250g Greek unsweetened yoghurt
- 1 cucumber, deseeded, chopped into fingers
- 10g fresh mint leaves
- ⅛ tsp sumac
Method:
- Begin by making the hemp tahini. Place the hemp seeds and salt in a food processor or blender and blend for 2 minutes. Scrape down the sides and continue blending and repeating the process until the seeds turn into a smooth paste (similar to tahini). Remove and put in a clean jar.
- To assemble the cucumbers, add enough yoghurt to coat the cucumbers, add the mint, sumac and a pinch of salt.
- Gently stir to combine and spoon on to the serving plate.
- Stir the hemp tahini and drizzle over the cucumbers. Store any remaining tahini in the fridge for later use.
- Best eaten chilled