Cucumber salad with ginger and spiced buttermilk

Ingredients for 2 servings:

• 2 m.-large cucumber(s)
• 1 tsp, heaped dill, chopped
• 2 tbsp pickled ginger with pickling liquid
• 1 cup buttermilk, approx. 125 ml
• 1 tsp mustard, hot
• ½ tsp cardamom powder
• ½ tsp fenugreek seeds, ground
• ¼ tsp lime zest
• 1 tsp lime juice
• e.g. salt and pepper
• n. B. sugar
• e.g. grape seed oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian

For the salad, wash the cucumber, peel it thinly, and slice it thinly. Season with a pinch of sugar, salt, and pepper, and let it stand for a while. Finely chop the pickled ginger and mix it with the reserved pickling liquid, grapeseed oil, and dill into the cucumber slices. Pour the buttermilk into a tall mixing bowl, add the mustard, lime zest, and lime juice, and season with salt, pepper, and a pinch of sugar. Grind the fenugreek and season the buttermilk with the cardamom powder. Blend everything until frothed with a hand blender, while pouring in the grapeseed oil. Arrange the cucumber salad on salad plates and drizzle with a few tablespoons of the spiced buttermilk.