[Serves 4 as starter]

INGREDIENTS
1 qt Straus whole milk yogurt

2 Tbsp almonds, toasted and chopped roughly
1 Tbsp mint, julienne

1/3 cup heirloom cucumber, sliced and diced

METHOD

Line a strainer with cheese cloth and place in a bowl. Pour yogurt into cheese cloth and be sure there is enough space underneath to capture liquid. Cover with plastic wrap and let drain, refrigerate overnight.

The next day pull the cheese from the cloth and spoon about a 1/2 cup onto a deep plate. Save the remaining cheese for another day and keep the whey (liquid) and use it in fresh bread dough.

Sprinkle the mint and almonds over the yogurt cheese. Toss cucumbers; I use a variety of whatever is best in season (serpent, lemon, etc.) in a bowl with a little salt and olive oil. Toss over yogurt. Drizzle with vinaigrette and finish with a sprinkle of Maldon salt.

[Piquilo Vinaigrette]

1 clove garlic, pasted

1 tsp coriander, toasted and ground
1 tsp cumin, toasted and ground

2 Tbsp lemon juice

1/3 cup extra virgin olive oil

Salt and pepper to taste

METHOD

In a blender, combine all the ingredients for the vinaigrette and puree well.

[Accompaniments]

Toasted pita or grilled bread

Extra virgin olive oil
Maldon salt