Fiery Cucumber Vegetables with Yogurt Dip

Pluck lemon balm leaves from the stems, chop and stir with the yogurt, set aside to cool. Rinse the lentils well, make 2 min in salted water, rinse and drain well.

Rinse and clean the cucumber, remove only half of the skin and cut in half lengthwise. Scrape out seeds with a teaspoon. Cut cucumber halves lengthwise into 1 cm wide strips, then diagonally into 5 cm long sticks. Halve peppers lengthwise, remove seeds and cut into narrow strips. Peel shallots, halve and cut lengthwise into wedges. Peel garlic and press through a press. Finely dice the figs.

Heat olive oil in a saucepan. Sauté cucumber sticks in it for 4 min at medium temperature. Add garlic, shallots and peppers and cook for 2 min. Dust with curry and extinguish with vegetable stock. Add lentils and figs and cook for another 2 min at low temperature. Fold in sour cream or crème fraiche, season with salt. Pluck parsley leaves and sprinkle over the cucumber vegetables.

Serve with the yogurt dip.

Tip: Use creamy natural yogurt for an even finer result!

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