1/4 cup Harissa Infused Olive Oil & Garlic Olive Oil
6 tablespoons Traditional White Balsamic
1 English cucumber, thinly sliced
1 shallot, peeled and thinly sliced
2 each garlic naan flatbreads (or 4 small pitas)
1/2 cup full-fat Greek yogurt (or labneh)
Curry Infused salt to taste
Pepper to taste
Combine oil and balsamic in a medium bowl and whisk to combine. Add cucumbers and shallot and toss to coat and combine the salad.
Toast naan, if desired, and spread with yogurt. Top yogurt with cucumber salad and drizzle with any remaining dressing.
Season the flatbreads with curry infused salt and pepper, sprinkle with a little cilantro, and cut into wedges.