Fresh Summer Recipe

ROGER MEIER | EXECUTIVE CHEF

Perisan Cucumber and Sugar Snap Pea Salad Ingredients: • 6 Persian cucumbers peeled • ½ lb sugar snap pea • ¼ Medium size onions diced • 1 Rough chopped green onion • 1 Teaspoon fine chopped fresh ginger • 3 Garlic cloves • 1 Teaspoon fresh chopped thyme leaves • 1 Teaspoon red pepper flakes • 1 ½ Teaspoon garam masala • 1 Teaspoon cane sugar • Zest and juice of 2 limes • ½ Cup olive oil • ½ Cup cherry tomatoes cut in half • 2 Teaspoon sesame seeds • ½ Cup roughly chopped cilantro

Instructions: Step 1: Clean and blanch sugar snap peas. Salt the water and bring to a boil, boil peas for 30 seconds and then place in an ice bath.

Step 2: Peel and cut cucumbers in half, cut in a thick slice and salt lightly.

Step 3: Make the Dressing - add onions, ginger, garlic, thyme, red pepper flakes, garam masala and sugar to a blender and mix. Add slowly the olive oil, 1/4 cup hot water. Once blended add the lime juice and season with salt.

Step 4: Drain the snap peas and pat dry both snap peas and cucumbers. Mix with cherry tomatoes, cilantro and freshly made dressing. Serve with lavash or another type of flat bread.

Note: You can add chicken, shrimp or any other protein. Also great with a corn and black bean quesadilla.