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.
https://www.donaldrussell.com/langoustine-tails-with-fresh-cucumber-salad.html?___store=default29210Langoustine Tails with Fresh Cucumber Saladhttps://www.donaldrussell.com/media/catalog/product/l/a/langoustine-cucumber.jpg00GBPInStock/Guides/Recipes/Seafood Recipes<p>There is plenty of zing in this langoustine tail salad recipe with crisp cucumber and juicy langoustine tails.</p>GBP00https://www.donaldrussell.com/media/catalog/product/l/a/langoustine-and-cucumber.jpgrecipe-£0.00 per kgNoHealthy eating, In season recipesSeafood