Ingredients
8 mini cucumbers, such as Persian, Armenian, serpent, or burpless, 2 peeled lengthwise into thin strips, 6 left whole
1 bunch golf ball-size radishes, such as watermelon (about 10)
2 cups Greek yogurt or labneh
3 tablespoons extra-virgin olive oil, plus more for drizzling
Flaky sea salt, such as Jacobsen (available at jacobsensalt.com)
1 tablespoon nigella seeds, toasted and ground
2 cups watercress, thicker tough stems removed
1 cup nasturtium leaves (optional)
1 cup Tangerine Gem marigold leaves (optional)
Zest and juice of 2 lemons
Edible flowers, such as sweet alyssum, cucumber flower blossoms, Tangerine Gem marigolds, mint flowers, and borage flower blossoms (optional)
Preparation
Preheat a charcoal grill, or prepare a fire in a fireplace or fire pit. When the flames subside and the coals or wood turn to red embers, place whole cucumbers and radishes directly on embers and cook, turning a few times, until blackened all over, 6 to 8 minutes. Remove; let cool completely, about 20 minutes.
Stir together yogurt, oil, and 3/4 teaspoon salt. Dollop 1/4 cup yogurt mixture along one side of each plate. Spread into a half-moon with the back of a spoon; sprinkle with nigella seeds. Toss together watercress, nasturtium leaves, marigold leaves, and cucumber strips; divide evenly among plates, overlapping slightly with yogurt. Cut charred cucumbers on the bias into 1-inch pieces, and quarter radishes lengthwise; divide evenly among plates. Sprinkle with lemon zest; drizzle with juice and oil. Season with salt and garnish with flowers; serve.
