Cucumber Salad with Greek Yogurt

Ingredients

• 1 Red Onion
• 1 tsp raw cane sugar
• a pinch chili flakes
• 2 tsp sumac (oriental spice)
• 3 tbsp mild red wine vinegar
• 50 g pepperoni (jar; drained weight)
• 2 cucumber sticks
• 2 tbsp poppy seeds (15 g each)
• 2 tbsp lemon juice
• 200 g Greek yogurt
• 4 tbsp sherry vinegar
• Salt
• Pepper
• 2 dill stalks
• 1 thyme sprig
• 6 tbsp Olive oil
• 100 g almond kernels
• 2 tbsp pomegranate seeds (15 g each)
• 250 g shrimp (pre‑cooked; deveined and peeled except for the tail segment)
• 0.5 tsp Fennel seeds

Instructions

1. 1.

   Peel, halve, and slice the onion into thin strips. Combine with sugar, chili flakes, sumac, and red wine vinegar in a bowl. Drain the pepperoni, add it to the mixture, stir, and set aside.

2. 2.

   Wash and halve the cucumbers lengthwise, remove seeds, and dice finely. Mix with poppy seeds, lemon juice, yogurt, sherry vinegar, salt, and pepper in a bowl. Wash the herbs, pat dry, remove stems and leaves, chop finely, and add to the cucumber mixture with 4 tbsp olive oil.

3. 3.

   Arrange the cucumber salad on a plate, spread the onion mixture over it. Roughly chop almonds and sprinkle them with pomegranate seeds on top.

4. 4.

   Pat the shrimp dry, heat remaining oil in a pan. Sauté the shrimp over medium heat for 3–4 minutes, season with salt and pepper. Finally sprinkle fennel seeds over the shrimp and serve them on top of the cucumber salad with Greek yogurt.