INGREDIENTS• 3 tablespoons Zejd Chili infused oil • 2 minced garlic cloves • 1/2 teaspoon salt • 1 teaspoon roasted sesame seeds plus more for garnish • 1/2 kg cucumbers • 2 tablespoons rice vinegar • 2 tablespoons fresh chopped mint leaves plus more for garnish • 1 teaspoon sugar • 1 cup Greek yogurt
INSTRUCTIONS
1. Heat Zejd chili infused oil in a small skillet over medium-low heat. Add garlic and cook 3 to 5 minutes, until garlic is golden and aromatic. Pour into a small bowl, stir in salt and sesame seeds. Set to cool completely. 2. Slice the cucumbers and place them in a bowl; add rice vinegar, mint, sugar and salt then toss to combine. 3. To assemble, spread yogurt on a platter or in a wide bowl. Top with cucumber mixture and drizzle Zejd chili infused oil mixture overtop. Garnish with extra fresh mint and sesame seeds before serving.
