Recipe uses this product
Chili Infused Oil
• 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
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.
Recipe uses
this product
Chili Infused Oil
