Tuesday, June 5, 2012
Cucumbers with Tahini and Crumbled Feta
Some foods just represent summer to me. Ice cream, of course, and sweet cherries and grilled corn to name a few. But the quintessential summer veggie for me is cucumbers. Something about the light, crisp flavor begs to be eaten in warm weather. I slice them raw and put them on top of toasted bread with cream cheese for breakfast and I throw chunks of them into practically every salad I make.
1 Seedless cucumber (also known as English or Hothouse cucumber)
1/4 Cup prepared tahini sauce (see below for recipe)
1/4 Cup crumbled feta cheese (I used low fat)
Salt and pepper to taste
1/4 Cup sesame paste
1/4 Cup water
1/4 Lemon juice
1 Garlic clove, peeled
Salt & pepper to taste
In a bowl, mix together the paste, water and lemon juice until thoroughly combined. Add salt and pepper to your taste. Smash the peeled garlic clove lightly and place inside the sauce. Cover and refrigerate for at least a couple of hours for the garlic to perfume the sauce. If the sauce thickens too much at any time during refrigeration, you can thin it out with a bit of water and correct the seasoning.