Low Iodine Za'atar-Tahini Cucumber Relish
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Learn more →Ingredients
4 servings
- 2 english cucumbers (about 1 ½ lb total), cut into ¼-inch dice
- ¾ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 3 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint leaves, roughly torn
- 2 tbsp pomegranate seeds (optional)
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1 ½ tbsp za'atar
- 1 small garlic clove, finely grated
- ¼ tsp ground cumin
- ¼ tsp black pepper
Instructions
- 1
Place the diced cucumber in a large mixing bowl and toss with the sea salt. Let stand for 10 minutes, then tip into a fine-mesh strainer and press gently to drain off the released liquid. Return the cucumber to the bowl.
- 2
In a small bowl, whisk together the tahini, lemon juice, olive oil, and water until smooth and pourable — the dressing should be about the consistency of a thin yogurt sauce. Whisk in the za'atar, grated garlic, cumin, and black pepper.
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