Apple Cacik

Ingredients:

¼ large Bramley apple
1 teaspoon cider vinegar 
250g thick Greek yoghurt 
2 tablespoons chopped dill
Salt and pepper to taste 
Broighter Gold  rapeseed oil  to drizzle 

Method:

Peel and remove core from apple. Slice thinly then cut the slices into sticks then into fine dice. Toss in the vinegar. Mix in the yoghurt and dill and season to taste. Spoon into a bowl and drizzle with a little oil.

Pickled Cucumber 
1 cucumber
2 shallots, thinly sliced 
75ml cider vinegar 
75ml water 
25g castor sugar 
1 teaspoon salt 
½ teaspoon turmeric
1 teaspoon mustard seeds 

Toast the mustard seeds in a dry pan until they pop and add the vinegar, water, sugar, salt and turmeric. Simmer until sugar has dissolved. Cool.
Peel and slice the cucumber, mix in the shallots and add the pickle liquor. Marinate for an hour or so before using.
Place 2 kebabs onto a flat bread and top with the cacik and pickle.