By Ilan Hall
Ilan Hall’s Cucumber Salad
To see the chef make this salad as part of a spring brunch, . At the Gorbals, we use Persian cucumbers, as the seeds are not as large and bitter as English cucumbers. For the dressing 1 cup extra virgin olive oil 1/3 cup white wine vinegar 2½ teaspoon sumac 1½ teaspoons za’atar 2 teaspoons…
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