Cucumber yogurt salad with Zejd chili infused oil
Chili cucumber yogurt salad is a refreshing dish that balances cool, creamy textures with a gentle spicy kick. This chili cucumber yogurt salad combines crisp cucumbers, fresh mint, and tangy rice vinegar with smooth Greek yogurt for a light yet flavorful base. The highlight is a fragrant drizzle of Zejd Chili Infused Olive Oil gently heated with garlic and sesame seeds, creating a warm, aromatic topping that contrasts beautifully with the cool cucumbers and yogurt. Finished with extra mint and sesame seeds, this chili cucumber yogurt salad is a vibrant side dish that’s perfect for warm days or as a flavorful addition to any meal.
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.
