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For this, I like to use the small Israeli/Japanese cucumbers that are firm, full of flavor, and less watery.
In a bowl whisk the labne with some olive oil, lemon zest, lemon juice and season with some cancale and urfa.
Add the sliced cucumber, cranberries, dill leaves and pepitas and adjust seasoning. Enjoy.
The pickled raisins can be done in advance to help them plump up completely. I keep a jar of pickled raisins in the fridge but when I run out a quick version is to pour boiling water over the raisins and add the vinegar.When the raisins are cooled and plump I drain them for the salad.
Try making this salad with steamed chilled broccoli or carrots.
You can cut the cucumber in a small dice, mix with the dressing, and use this to top slices of bread or crackers.
You can replace the labne with tahina for a fun alternative.
Questions? Contact firstname.lastname@example.org