Hogay Salad

Hogay is similar to the typical Greek salad, but instead, is made with tomatoes, onions, cheese, chili flakes, and peppercorn. It is a vibrant blend of diced tomatoes and onions, which form the base of the salad, lending a refreshing and slightly tangy taste. The addition of cheese is a quintessential Bhutanese touch, often using a local variety that is soft and mildly flavored, complementing the other components without overpowering them.

The salad is further enhanced with chili flakes, a staple in Bhutanese cuisine, adding a gentle heat that elevates the dish's overall flavor profile. The use of peppercorn introduces a subtle warmth and earthiness, balancing the freshness of the tomatoes and onions. In some variations, cucumbers, radishes, or green apples are also included, adding different textures and flavors to the salad.

Hogay is typically dressed with a simple yet flavorful mixture of oil (usually mustard or vegetable oil) and lemon juice or vinegar. This dressing lightly coats the ingredients, ensuring that the salad remains light and not overly saturated. The acidity from the lemon juice or vinegar brightens the flavors, creating a harmonious blend of tangy, spicy, and savory notes.

This salad is often enjoyed as a side dish, accompanying main courses such as red rice or various meat dishes. Its fresh and light nature makes it a perfect counterpoint to the rich and often spicy Bhutanese main dishes.

Ingredients:

• 1/2 block feta cheese

• 1 red onion, sliced into half moons

• 1 cucumber

• 4 tomatoes

• 1 tsp Sichuan peppercorns, ground in a pestle and mortar

• 1 tsp dried chilli flakes

• Sea salt

• Lime juice

Instructions:

1. Peel the cucumbers, then divide it in half lengthwise. 

2. Scrape out the seeds with a spoon and set aside. Each cucumber half should be cut into 2 cm slices on the diagonal. 

3. Chop the tomatoes and combine them with the cucumber and sliced onions in a large mixing dish.

4. Season the veggies with salt and Sichuan pepper.

5. Sprinkle the feta over the salad vegetables. Season with ground chili. Using extremely clean hands, blend the ingredients until well incorporated. Add a squeeze of lime juice to finish.

6. Garnish with fresh chilli and coriander leaves, if desired.