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- Serves 2-4
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- For the Creamy Garlic Dip:
- 3-4 tbsp Greek Yoghurt
- ½ Garlic Clove, crushed
- Pinch of Salt and of White Pepper
- For the Cucumber Salad:
- Pinch Salt
- 1 tsp Sugar
- 2 tsp Dijon Mustard
- 2-3 tbsp White Wine Vinegar or White Balsamic
- 2 tsp chopped fresh Dill
- ½ Cucumber, deseeded & cut into ½" chunks
- For the Langoustine Tails:
- 16 Langoustine Tails
- Large knob Salted Butter
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- Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours.
- Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid.
- Shake to combine, and pour over the cucumber.
- The salad should sit covered in the fridge for anything from 20 minutes to 3 hours, to allow the dressing to penetrate the cucumber, drawing out its juices and lightening the dressing.
- A few minutes before you want to serve this, heat a little olive oil in a frying pan over a medium heat. Peel the langoustine tails, and skewer them with a cocktail stick through their length if you don’t want them to curl up during cooking.
- Sauté for 1½ minute each side. Swirl a knob of salted butter around the pan till it foams.
- Serve with the fresh cucumber salad and a dollop of garlic yoghurt.
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