Servings: 2Total: 1 hourIngredientsfor the zhoug:100 grams coriander, roughly chopped100 grams parsley, roughly chopped8 serrano chilies, stemmed and roughly chopped5 grams ground cardamom5 grams ground coriander170 ml grapeseed oilkosher salt, to tastefresh lemon juice, to tastefor the hazelnut dukkah:226 grams toasted and roughly chopped hazelnuts12 grams toasted pink peppercorns, ground7 grams Maldon sea saltfor the cucumber salad:6 baby cucumbers, halved lengthwise55 grams zhougkosher salt, to taste45 grams halloumi, dicedbaby mustard greensextra-virgin olive oilfresh lemon juicefreshly ground black pepper, to taste55 grams labne or yogurt10 grams hazelnut dukkah20 grams fresh dillDirections1. Make the zhoug: Combine the coriander, parsley, chili, and cardamom in the bowl of a food processor and purée until chunky. With the motor running, slowly add in the oil. Season with the lemon juice and salt.2. Make the dukkah: Mix the hazelnuts, peppercorns, and salt in a bowl and set aside.3. Make the salad: Light a grill. Cook the cucumbers, flesh side down, until charred but still retain their crunch, about 10 minutes. Transfer to a bowl and let cool. Add the zhoug and salt and set aside.4. Meanwhile, grill the halloumi until golden, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.5. Toss the mustard greens, olive oil, lemon juice, salt, and pepper and set aside.6. To assemble, spread the labne on a plate. Top with the cucumbers and scatter with the mustard greens and halloumi. Sprinkle with the dukkah and dill and serve immediately.
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