⅓ cup extra-virgin olive oil
2 garlic cloves, minced
2 tsp chopped dried chillies or chilli flakes
500gm cucumbers, sliced thin
2 Tbsp. rice vinegar
half a bunch fresh ripped mint leaves
1 Tbsp. toasted sesame seeds
1 tsp. sugar
2 cups plain whole-milk Greek yoghurt or hummus
Heat oil and garlic and cook until garlic is golden and aromatic. Pour into a small bowl and let cool slightly. Add crushed red pepper flakes, Gochugaru or Aleppo pepper, and sea salt; stir to combine. Let cool completely.
Place cucumbers, vinegar, mint, sesame seeds, sugar, and sea salt in a large bowl, toss to combine.
Assemble - Yoghurt then cucumber salad. Splash with 1-2 Tbsp. chili oil, depending on desired level of heat. Finish with mint.