Cucumber rolls stuffed with feta

Cooking Vegetarian Cucumber rolls stuffed with feta

This stylish starter is dressed to impress.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Using a vegetable peeler or mandoline, thinly slice the cucumbers lengthways into 2mm-thick slices. Place cucumber strips on a paper-towel-lined plate, then set aside while you prepare the filling.
  2. In a bowl, mash the feta using a fork. Add pine nuts, olives, dill, yoghurt and lemon juice. Mash with a fork to combine.
  3. Spoon 1-2 teaspoons of mixture at one end of each strip of cucumber and roll up.
  4. Divide cucumber rolls and mixed salad leaves among serving plates. Serve scattered with chopped chilli and drizzled with the reserved oil from the feta.

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2 Lebanese cucumbers
180g feta or Persian feta , strained, oil reserved
1 1/2 tbsp toasted pine nuts
6 pitted kalamata olives, roughly chopped
1 tbsp roughly chopped dill or mint
1 1/2 tbsp Tamar Valley Greek Style Yoghurt
1 tbsp lemon juice
1 long red chilli, deseeded, finely chopped
Mixed salad leaves, to serve

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Vegetarian
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