4 Persian or mini seedless cucumbers
1 teaspoon white sesame seeds
Freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
Cut the cucumbers in half lengthwise. Sprinkle with 1/2 teaspoon salt and set aside.
Toast the sesame seeds in a cast iron skillet over medium heat until lightly golden brown, about 3 minutes. Transfer to a small bowl. Add the cumin and coriander to the skillet and toast until fragrant, about 3 minutes. Transfer to a spice grinder or mortar and pestle and grind until the seeds are just cracked. Transfer to the bowl of sesame seeds and add the red pepper flakes.
Wipe out the skillet and pat the cucumbers dry. Heat the oil in the skillet over high heat until shimmering. Add the cucumbers cut side down, and cook until browned, about 4 minutes.
Transfer to a cutting board, cut each piece in half lengthwise, then serve with the spicy seeds for dunking or sprinkling over.