Grilled Cucumber and Charred Harissa Flatbread
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Grilled Cucumber and Charred Harissa Flatbread

Recipe by Neil Rankin
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp caraway seeds

  • 2 Tbsp dried rose petals

  • 4 dried Kashmiri chillies

  • 5 mild red chillies

  • 1 garlic clove

  • 5 medium tomatoes

  • 1 cucumber

  • 1 courgette

  • 2 lemons, halved

  • 1 red onion, finely sliced

  • 200ml Tahini

  • 50ml agave syrup

  • 4 flatbreads

  • 1 Tbsp sumac

  • 1 handful mint leaves, torn roughly

  • Salt, to taste

Directions

  • Warm a frying pan over medium heat and toast the spices and rose petals until fragrant.
  • Add to a blender with the dried chilies, one of the red chillies, and the garlic.
  • On a barbecue, cook the remaining chillies and the tomatoes until black and cooked through.
  • Chop and add to the spice mixture. Transfer to the pan and cook for 5 minutes more.
  • Blend or pound in a pestle and mortar until smooth.
  • Barbecue the cucumber, courgette, and lemons until cooked and caramelised. Roughly slice the cucumber and courgette.
  • In a bowl, squeeze the caramelised lemon, add the tahini and agave syrup, and mix. Add water until smooth and the consistency of single cream.
  • Grill the bread and top with the tomato sauce, the cucumber and courgette, and the tahini mixture. Garnish with the onion, sumac, and mint. Add salt to taste.

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