- 2 Persian cucumbers, sliced thinly on mandolin
- pinch kosher salt
- 1/ 2 cup plain yogurt
- 1 clove crushed garlic
- 1 lemon, zested and juiced
- 1 block halloumi cheese, sliced into 1/4 - 1/2 inch thick slices
- Oil, for frying
- Urfa chili flakes, for garnish
- Sumac, for garnish
Toss cucumbers with kosher salt in a colander set over a bowl. Set aside for 20 minutes. Rinse and drain, pat dry if needed. Toss with a squeeze of lemon juice in a small bowl; set aside. In another small bowl, mix yogurt, garlic, 2 teaspoons lemon juice and some zest. Set aside.
Heat oil in frying pan over medium-high heat. Sear halloumi until golden on one side, 2-3 minutes. Flip and repeat on other side.
To serve, spread some yogurt mixture on a plate or bowl, lay on some seared halloumi, top with lemony cucumbers, sprinkle all over with urfa chili flakes and sumac, drizzle on some extra virgin olive oil. Adjust seasoning to taste.