4 pcs cucumbers
2 pcs plantains
400 ml frying oil (corn or olive
oil)
10 ml olive oil
sea salt to taste
pepper to taste

For the herby sauce

2 lemons
250 ml yogurt (if vegan, use
milk free substitute)
1 cup cilantro
1 cup dill
1 garlic glove
1 cup parsley

For the cucumbers
1- Slice cucumbers in half lengthwise and pat dry
with a paper towel
2- Season with salt flakes, cracked pepper, and
drizzle with olive oil
3- Place cucumbers on the grill, cut side down, for
about 10 minutes on medium heat, until you have
nice grill marks, but the cucumber still crunchy and
bright green.
For the herby sauce
1- Place yogurt, cilantro, dill, parsley, garlic clove
and lemon juice and olive oil in a blender. Then,
puree on high power until smooth.
For the fried plantains
1-Cut the ends of the plantains and carefully take
out the skin after cutting lengthwise with a knife.
2- Cut the plantains in 3 cm wide slices.
3- Fry plantain slices for about 8 minutes on 330°F
(170°C)
4- Smash plantain slices with a plate and take them
to the grill about 10 minutes on medium heat.
For plating
1- Spoon herby sauce over the plate
2- Add 2 slices plantain and cucumbers
3- Finish with dill, sea salt, cilantro and olive oil