Middle Eastern · Lunch
Roasted Garlic and Yogurt Cucumber Salad
A cold Middle Eastern salad of cucumber and roasted garlic folded through thick strained yogurt, finished with olive oil, fresh dill and toasted pine nuts. Sweet, mellowed garlic replaces the raw bite typical of similar dishes, giving a creamy, tangy, herbaceous side eaten chilled alongside grilled meats or flatbread.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
248Calories
9.8gProtein
17.1gFat
16.8gCarbs
9.1gSugar
2.4gFiber
389mgSodium
10mgChol
5.2gSat Fat
420mgPotassium
239mgCalcium
1.3mgIron
0.4mcgVitamin B12
9.2mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
herb-salt
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Heat oven to 400F (200C). Place unpeeled garlic cloves on foil, drizzle with olive oil, wrap loosely and roast for 20–25 minutes until soft and golden.
2
Cool
Remove foil and let garlic rest at room temperature for 10 minutes until cool enough to handle.
3
Build
Squeeze roasted garlic from skins into a bowl, mash smooth, then stir in yogurt, 1 tbsp olive oil, lemon juice, salt and pepper until combined.
4
Chill
Cover and refrigerate for 15 minutes until cold. Thinly slice cucumber, fold through yogurt mixture until coated.
5
Plate
Transfer to a plate, scatter chopped dill and toasted pine nuts over top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g plain yogurt
- 22 small cucumber
- 8 cloves8 cloves garlic, unpeeled
- 2 tbsp2 tbsp olive oil, plus extra for roasting garlic
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp pine nuts
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp lemon juice
