Cool, refreshing cucumbers smothered in minty yoghurt with hemp tahini is wonderful served alongside some flatbreads and perhaps a bowl of olives. Perfect munchy snacks for the summer break.

Serves 4

Ingredients

100g hemp seeds

Sea salt flakes

250g greek unsweetened yoghurt

1 cucumber, deseeded, chopped into fingers

10g fresh mint leaves

⅛ tsp sumac

Method

Begin by making the hemp tahini. Place the hemp seeds and salt into a food processor or blender and blend for 2 minutes, scrape down the sides and continue blending and repeating the process until the seeds turn into a smooth paste (similar to tahini). Remove and put into a clean jar. 

To assemble the cucumbers, add enough yoghurt to coat the cucumbers, add the mint, sumac and a pinch of salt.

Gently stir to combine and spoon onto the serving plate.

Stir the hemp tahini and drizzle over the cucumbers. Store any remaining tahini in the fridge for later use.

Best eaten chilled.