PHOTO: SIMON LAMBERT
Serves 4
Ingredients
100g hemp seeds
Sea salt flakes
250g Greek unsweetened yoghurt
1 cucumber, deseeded, chopped into fingers
10g fresh mint leaves
⅛ tsp sumac
Method
Begin by making the hemp tahini. Place the hemp seeds and salt into a food processor or blender and blend for 2 minutes, scrape down the sides and continue blending and repeating the process until the seeds turn into a smooth paste (similar to tahini). Remove and put into a clean jar.
To assemble the cucumbers, add enough yoghurt to coat the cucumbers, add the mint, sumac and a pinch of salt.
Gently stir to combine and spoon on to the serving plate.
Stir the hemp tahini and drizzle over the cucumbers. Store any remaining tahini in the fridge for later use.
Best eaten chilled.
