- 16 Lebanese cucumbers cleaned
- 1 tub of Oikos yogurt
- 1 large lemon (zested then squeezed)
- 4 or 5 sprigs of mint
- 4 or 5 sprigs of dill
- Adequate amount of salt, black pepper and olive oil
In a suitable bowl, mix yogurt, lemon zest and juice. Season and set aside.
Place whole cucumbers on a baking sheet, season with salt, pepper and olive oil. Cook them on the grill over very high heat (or broil them) and turn them over every 30 seconds to grill each side, for a total of about 4 minutes of cooking time. Set aside.
Remove the leaves from the fresh herbs and cut them into a chiffonade.
On a plate, place the grilled cucumbers, a generous spoonful of yogurt, and finish with the fresh herbs, then a dash of ground pepper and a dash of olive oil.