Spicy Harissa Cucumber Salad

Grate the garlic clove into a small bowl.

Zest half a lemon into the bowl, then squeeze in the juice from that same half.

Add the red wine vinegar, stir, and set aside for 5-10 minutes to let the garlic mellow.

Trim the ends from the mini cucumbers. Slice them in half lengthwise, then slice on a bias into bite-sized pieces.

In a large mixing bowl, combine the garlic-lemon mixture, harissa spice blend, extra virgin olive oil, and sugar. Whisk until well combined.

Add the sliced cucumbers to the dressing, season with kosher salt, and toss to coat everything evenly.

Set the cucumber mixture aside to marinate for 45 minutes to an hour.

While the cucumbers marinate, thinly slice the shallot. Place the slices in a small bowl of cold water to soak, which will reduce their sharp flavor.

In a small, dry skillet over medium heat, toast the sesame seeds until fragrant and lightly golden, about 1-2 minutes. Set aside.

To assemble, spread the plain yogurt onto a serving plate or shallow bowl.

Spoon the marinated cucumbers and their dressing over the yogurt.

Drain the soaked shallots and scatter them over the top.

Garnish with the toasted sesame seeds and fresh mint.