Charred cucumbers with mint and quick pickled red onions

Prep Time 15 min
The combination of smokey cucumbers and mint highlighted by a few strips of quick pickled red onions is quite magical.

The secret to this recipe is to use Persian cucumbers that are smaller, denser and tastier than the regular, large variety. Also I would encourage you to add Nigella seeds to the dressing. I have included it as an option because it is not an ingredient one uses regularly and the recipe kind of works without it. But it does give a dish or a salad quite a unique, smokey taste and you will find you will be using it often. It works great as a dressing on fish. See this halibut recipe.

Most Middle Eastern food stores have it or you can get it on line.

What you need (for two)

A few, very thin slices of a red onion cut in half across its width.
2 Tbs red wine vinegar
Two cucumbers
2 Tbs coarsely choppped fresh mint
2 Tbs Olive oil
Juice of half a lime
A generous pinch of nigella seeds (optional)
A fig (optional)

What to do

1 – Soak the onions in the red vinegar and set aside
2 – Coarsley chop the fresh mint
3 – Make the dressing – mix the olive oil and lemon, add the nigella seeds and set aside.
4 – Cut cucumbers in three slices across the length and salt slightly.
5 – Slight oil a grill pan or skillet and heat on a medium to high heat.
6 – When the pan starts smoking sear the cucumbers for about 2 minutes each side and plate with fig wedges. (if using)
7 – Dress the cucumbers and garnish with mint and
onion strips.