Ingredients for 4 servings:
1/3 cup (100ml) olive oil
4 spring onions (approx.150g)
1 small ancho chili or 1/2 teaspoon ancho chili powder
1 small árbol chili
1 pinch of salt
1 pinch of pepper
2,5 teaspoon (approx. 12g) brown sugar or panela
1 piece of cucumber
2 tablespoons chopped mint and some whole leaves for garnish
6 tablespoons of toasted sesame seeds (regular and black)
Optional to serve:
3 tablespoons Greek yogurt mixed with 4 tablespoons quark, 1 tablespoon lemon juice and salt and pepper to taste.
Lemon juice
1. clean the chili peppers by removing the seeds and the stalk. Then finely chop the chili peppers and thinly slice the onions.
2. Heat the oil over medium heat and fry the onions until they turn golden brown. Add the chopped chilies and sauté briefly. Season with sugar, salt and pepper and mix well. Remove from heat and set aside.
3. Finally, peel the cucumber and cut into thick slices. Place in a bowl, add chili dressing, chopped mint and half of the sesame seeds and mix well until all ingredients are completely coated with the dressing.
4. To serve, put some of the yogurt preparation on each plate and arrange some of the cucumber salad on top, garnish with mint leaves and more sesame seeds and drizzle with a little lemon juice if desired. Can also be served without yogurt. Serve with tortilla chips.
5. enjoy your meal!
This recipe was created in collaboration with @bakdandraw
