Delicious cold, raw, slightly salted, dipped in soy and ginger, or just plopped in a drink; cucumbers are hugely versatile but as a grilled ingredient, they really impress. The contrasting textures after grilling gives a great mouthful and the pockets of water can become super smoky. It’s one of the more interesting vegetables to stick on a grill or in a smoker.
INGREDIENTS
- 2 whole cucumbers
- 2 whole courgettes
- 2 red onions
- Dried rose petals
- 2 lemons
- 4 flatbreads
- Sumac
- Parsley bunch
- Mint bunch
- Salt
Harissa:
- 6 Kashmiri chilli
- Cumin seeds
- Caraway seeds
- Coriander seeds
- 1 bulb garlic
- 5 mild red chillies
- 4 tomatoes, grilled
- Tahini sauce:
- Jar Tahini paste
- Honey
- Burnt lemon juice
- Oil
- Salt
DIRECTIONS
- Throw the garlic into the fire in some foil.
- Grill the chilies and tomatoes until black and toast the spices. Blend or use pestle and mortar to make the Harissa.
- Grill the onions, courgettes, cucumbers and lemons.
- Add the lemons to the tahini and honey.
- Grill the bread then plate everything on top.
- Top with sauces, sumac and herbs.
