Cucumber Salad with mint & parsley

By Chezlamere

courtesy family meal cookbook

Ingredients

• 6-8 baby cuc's about 1 lbs
• salt and pepper
• 1 lemon
• 1/2 cup finely chopped red onion
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 cup greek yogurt
• 1 tsp honey
• 3 tbsp olive oil
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh italian parsley

Preparation

Step 1

Slice the cucs into thin rounds. toss with 1 tsp salt and 1/2 tsp pepper in a bowl.
Using a microplane grater, grate the zest from the lemon and toss with the cucember, then add the red onion, set aside

Halve the lemon and juice it, set aside

In a dry skillet, toast the spices over med low heat until the aroma fills the room, stirring so they don't burn.4-5 minutes. Transfer to a plate and let cook, then grind into a powder with a spice grinder or a mortar and pestle.

In a medium bowl, whisk together the yogurt, lemon juice, honey and oil. Thin the mixture with 1-2 tbsp cold water, adding it a bit at a time until a mayo-like consistency is achieved. Add the spice mixture and stir to combine. stir in the mint and parsley. Taste and add more salt if necessary

Drain the cucumber mixture, add to the yogurt sauce and stir well. Serve cold. Can be made 3 hours ahead.