Grilled Cucumber and Zhoug with Burrata by Alec Lopez of Armsby Abbey

INGREDIENTS

2 Cucumber halved lengthwise
(English cuke is our favorite for this)

¾ Cup Zhoug see recipe >

Juice of ½ lemon  

4 (4oz ea) Balls Burrata(or goat's milk cheese)

¼ Cup Pumpkin Seeds toasted

INSTRUCTIONS

Prepare a hot grill (or grill pan) 

Char the cut side of cucumber heavily over high heat until flesh starts to blacken about 2-3min.

That’s it. Remove and let cool.  

Once cool cut into 3in long by 1/2in strips, toss with zhoug and lemon juice. 

Spoon over Burrata (or goat's
milk cheese) and sprinkle toasted pumpkin seeds.

Zhoug

Ingredients 

1 Serrano or
jalapeño seeded 

1 Bunch Cilantro leaves only

1 Garlic Clove 

½ tsp Fresh Ground Black Pepper 

1 tsp Ground Cumin 

¼ Cup Pumpkin Seeds  toasted

3 tsp Honey 

¼ Cup Extra Virgin Olive Oil 

1 Tbsp Red Wine or Sherry Vinegar  

Juice and Zest of One Lime   

Instructions

Makes about 1.5 cups 

Place all ingredients into food processor and pulse a few times until you have
essentially made what looks like pesto.

Nicole Melone