INGREDIENTS
1 cup
cucumber
3/4 cup
forager project cashew yogurt
1 Tbsp
extra virgin olive oil
1 Tbsp
dill
1 tsp
basil
1 medium
lemon zest
2
garlic cloves
1 pinch
both himalayan salt & cracked pepper
6 sheets
phyllo dough
5 media
heirloom tomatoes
1 serving
basil
1 serving
dill