Chilled Cucumbers Recipe
cashew cream, dukkah, pickled fresno, mint relish
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Ingredients
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Cucumbers
Cashew Cream
Dukkah
Pickled Fresno
Mint Relish
Method
Prepare Cucumbers
- 1
Slice and Salt
Wash the cucumbers under cold water. Slice them thinly and place them in a bowl. Sprinkle with salt and toss gently. Let them sit for about 20 minutes to draw out excess moisture.
Make Cashew Cream
- 2
Soak Cashews
Soak the raw cashews in water for at least 4 hours or overnight. Drain and rinse.
- 3
Blend Cashew Cream
In a blender, combine soaked cashews, 1 cup of water, lemon juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste. Refrigerate until ready to serve.
Prepare Dukkah
- 4
Toast Nuts and Seeds
In a dry skillet over medium heat, toast hazelnuts, coriander seeds, cumin seeds, and sesame seeds until fragrant (about 5-7 minutes). Allow to cool.
- 5
Grind Dukkah
Once cooled, transfer the toasted ingredients to a food processor. Add salt and pulse until coarsely ground. Set aside.
Pickle Fresno Peppers
- 6
- 7
Make Mint Relish
- 8
Combine Ingredients
In a bowl, mix fresh mint leaves, lemon juice, honey, and salt. Stir well until combined. Let it sit for about 10 minutes for flavors to meld.
Assemble Dish
- 9
Serve
On a serving plate, arrange the salted cucumber slices. Drizzle with cashew cream, sprinkle dukkah over the top, and add a spoonful of pickled Fresno peppers and mint relish. Enjoy chilled.
