Cucumber w/Cumin Yogurt and Parsley from Ruffage: A Practical Guide to Vegetables by Abra Berens

Name: Cucumber w/Cumin Yogurt and Parsley from Ruffage: A Practical Guide to Vegetables by Abra Berens
Ingredients: ¼ cup (60 ml) olive oil, plus more for frying; 2 tsp (6 g) cumin seed; 3 unpeeled cucumbers (8 oz | 230 g), cut into thick irregular chunks; 1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves whole or roughly chopped; 1 small red onion or shallot (2 oz | ¼ cup | 55 g), thinly shaved; ½ tsp (3 g) salt, plus more for seasoning; 1 cup (240 g) yogurt

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I tend to use Greek yogurt for this because I like the thick texture. If using traditional yogurt, it will be easier to drizzle. Pick your poison. If your onion

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Ingredients

¼ cup (60 ml) olive oil, plus more for frying
2 tsp (6 g) cumin seed
3 unpeeled cucumbers (8 oz | 230 g), cut into thick irregular chunks
1 bunch parsley (2.4 oz | 1½ cups | 68 g), stemmed, leaves whole or roughly chopped
1 small red onion or shallot (2 oz | ¼ cup | 55 g), thinly shaved
½ tsp (3 g) salt, plus more for seasoning
1 cup (240 g) yogurt