GRILLED CUCUMBERS WITH FRIED PLANTAINS AND HERBY SAUCE
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1/5 |
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45 minutes |
3-4 |
Grilled Cucumbers with Fried Plantains and Herby Sauce is a vibrant, unexpected twist on plant-based cuisine that bursts with flavour and texture. The smoky char of grilled cucumbers meets the crispy indulgence of twice-cooked plantains, all elevated by a velvety herb-laced yoghurt sauce. It's a dish that dances between rustic and refined, making it perfect as a unique starter or a standout side. Each bite offers a satisfying crunch, creamy tang, and herbal brightness. Read the full recipe to bring this fresh and colourful creation to life.
INGREDIENTS
4 pcs cucumbers
2 pcs plantains
400 ml frying oil (corn or olive oil)
10 ml olive oil
1 gr sea salt
1 gr pepper
FOR THE HERBY SAUCE:
2 lemons
250 ml yogurt (if vegan, use milk-free substitute)
1 cup cilantro
1 cup dill
1 garlic glove
1 cup parsley
PREPARATION
For the cucumbers:
- Slice cucumbers in half lengthwise and pat dry with a paper towel
- Season with salt flakes, cracked pepper, and drizzle with olive oil
- Place the cucumbers on the grill, cut side down, for about 10 minutes over medium heat, until you have nice grill marks but the cucumber is still crunchy and bright green.
For the herby sauce:
- Place yogurt, cilantro, dill, parsley, garlic clove and lemon juice and olive oil in a blender. Then, puree on high power until smooth.
For the fried plantains:
- Cut the ends of the plantains and carefully take out the skin after cutting lengthwise with a knife.
- Cut the plantains into 3 cm wide slices.
- Fry plantain slices for about 8 minutes at 330°F (170°C)
- Smash plantain slices with a plate and take them to the grill for about 10 minutes on medium heat.
For the plating:
- Spoon herby sauce over the plate
- Add 2 slices of plantain and cucumbers
- Finish with dill, sea salt, cilantro and olive oil
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