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Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 2 Lebanese cucumbers

  3. 180g Persian or other marinated feta (see Note), strained, oil reserved

  4. 1 1/2 tbs toasted pine nuts

  5. 6 pitted kalamata olives, roughly chopped

  6. 1 tbs roughly chopped dill or mint

  7. 1 1/2 tbs Greek-style yoghurt

  8. 1 tbs lemon juice

  9. 1 long red chilli, deseeded, finely chopped

  10. Mixed salad leaves, to serve

Instructions Jump to Ingredients ↑

  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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