Pickled Cucumbers



  • 6 Lebanese cucumbers, quartered lengthways

  • 2 garlic cloves, thinly sliced

  • 1/2 tsp caraway seeds, lightly toasted

  • 2 tbs chardonnay or apple cider vinegar

  • 1 tsp honey

  • 2 tbs dill fronds, chopped

  • 2 tbs tarragon leaves, chopped

  • Juice of 1/2 lemon

  • 2 tsp zaatar (Middle Eastern spice mix)


  • 1 cup each flat-leaf parsley, coriander, basil, dill and mint leaves

  • 2 garlic cloves, roughly chopped

  • Juice of 1/2 lemon

  • 400g thick Greek-style yoghurt


  1. For the dressing, place herbs, garlic, lemon juice and 2 tbs water in a blender and whiz to a rough paste. Transfer to a bowl with yoghurt and tahini. Whisk well to combine and season.

  2. To start the pickle, combine cucumber and 1/2 tsp salt flakes in a bowl. Add garlic, caraway seeds, vinegar and honey, and toss to combine. Chill for at least 1 hour to marinate.

  3. Add the dill, tarragon and lemon juice, and toss to combine. Sprinkle over the zaatar and serve with the dressing.