Grilled Cumbers and Burnt Harissa Flatbread
Delicious cold, raw, slightly salted, dipped in soy and ginger, or just plopped in a drink; cucumbers are hugely versatile but as a grilled ingredient, they really impress. The contrasting textures after grilling gives a great mouthful and the pockets of water can become super smoky. It’s one of the more interesting vegetables to stick on a grill or in a smoker.
Grilled Cumbers and Burnt Harissa Flatbread
PrintIngredients
Directions
Photos
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2 whole cucumbers
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2 whole courgettes
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2 red onions
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Dried rose petals
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2 lemons
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4 flatbreads
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Sumac
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Parsley bunch
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Mint bunch
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Salt
Harissa:
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6 Kashmiri chilli
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Cumin seeds
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Caraway seeds
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Coriander seeds
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1 bulb garlic
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5 mild red chillies
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4 tomatoes, grilled
Tahini sauce:
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Jar Tahini paste
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Honey
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Burnt lemon juice
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Oil
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Salt
- Throw the garlic into the fire in some foil.
- Grill the chilies and tomatoes until black and toast the spices. Blend or use pestle and mortar to make the Harissa.
- Grill the onions, courgettes, cucumbers and lemons.
- Add the lemons to the tahini and honey.
- Grill the bread then plate everything on top.
- Top with sauces, sumac and herbs.
A tasty and zesty vegan dish, Neil’s Grilled Cumbers and Burnt Harissa Flatbread is a fresh and healthy treat for any barbecue occasion.
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Happy Grilling!
A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life.
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