Ingredients:

  • 4 English Cucumbers (large, straight)
  • 1 tsp Fine Sea Salt (for drawing water)
  • 4 oz Low-Fat Feta Cheese (block, not crumbled)
  • 2 Tbsp Greek Yogurt (2% or 5% fat, plain)
  • 1 tsp Extra Virgin Olive Oil
  • 1/2 tsp Lemon Zest (from 1 medium lemon)
  • 2 Tbsp Fresh Dill (finely chopped)
  • 1 Tbsp Fresh Chives (sniped)
  • To taste Freshly Ground Black Pepper
  • Pinch Paprika or Chilli Flakes (for garnish)

Instructions:

  1. Prepare the Cucumber Boats: Wash the cucumbers, trim the ends, and slice each into four 1.5 inch (4 cm) thick sections. Use a small spoon or melon baller to carefully scoop out the seeds and some flesh, creating a sturdy well or 'boat'.
  2. Draw Out Excess Water: Arrange the hollowed cucumber boats on a paper towel-lined tray. Sprinkle the cavities lightly with the fine sea salt. Allow them to rest for 10 minutes, then gently blot the interior cavities dry with a fresh paper towel to prevent sogginess.
  3. Whip the Feta Base: Place the block of low-fat feta, Greek yogurt, and olive oil into a mixer bowl. Beat on medium-high speed for 3–5 minutes, scraping down the sides halfway through, until the mixture is airy, smooth, and fluffy.
  4. Fold in Flavour and Chill: Reduce speed to low and add the lemon zest, chopped fresh dill, sniped chives, and black pepper. Beat briefly until just combined (15-20 seconds). Transfer the filling to a piping bag (optional) or container and refrigerate for 30 minutes to firm up the consistency.
  5. Assemble the Bites: Fill the dry cucumber boats generously with the whipped feta mixture using a piping bag for a swirl, or two small spoons for a neat quenelle shape.
  6. Garnish and Serve: Dust the tops lightly with a pinch of paprika or chili flakes for colour and a gentle kick. Arrange immediately on a platter and serve.