I’ve done my own little concoction here inspired by the Persian cucumber salad called mast-o-khiar wherein I’ve strayed a bit here and there but the job is beautiful!
This is indeed a healthy salad, of which I’ve created two very different versions (the second one coming up next) and works so brilliantly as an appetizer or an addition to a buffet spread.
The beauty of Persian food is the burst of flavor even without a hint of spice – making this ideal for hyper-acidity patients, elders and children. For me personally, I love the addition of roses which provides so much freshness, against the earthy olive oil and pink peppercorns. Normally, fresh dill is added, but since that’s seasonal I make do with the dried version, but expect a fresher version coming up when it’s back on the market!
This salad not just tastes beautiful, but can bring out the artist in you and present a masterpiece!
The Recipe
Serves 2
Ingredients
- 1/2 cup Plain Greek Yoghurt
- 1/3 Sliced Cucumbers
- 1 tsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1 tsp Sumac
- 2 tsp Dried Chilli
- Crushed Rose Petals
- Chopped Walnuts
- Crushed Pink Peppercorns
Instructions
- Spread the yoghurt on the serving plate.
- Arrange the cucumber slices on top and drizzle the olive oil on top.
- Sprinkle all the remaining ingredients on top.
- Serve cold.
