Cu­cum­ber rolls stuffed with yo­gurt

Friday - - Good Food -

Prep time 15 mins Makes 8 2 small/Per­sian cu­cum­bers 180g feta cheese strained, oil re­served 1 1/2 tbsp toasted pump­kin seeds 1 tbsp roughly chopped mint 1 1/2 tbsp Greek yo­gurt, lightly whisked 1 tbsp lemon juice 1 Us­ing a man­dolin, thinly slice the cu­cum­bers length­ways into 2mm-thick strips. 2 Place the strips on to a pa­per tow­ellined plate in a sin­gle layer to al­low ex­cess mois­ture to drain. 3 In a bowl, mash feta cheese un­til creamy, then add pump­kin seeds, mint, yo­gurt and lemon juice. Mix well. 4 Spoon a por­tion of the cheese mix­ture on each cu­cum­ber slice and roll up. Se­cure with a tooth­pick or a small skewer and serve im­me­di­ately.

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