Ingredients:

  • 2 large English Cucumbers
  • 1/4 teaspoon Fine Sea Salt
  • 4 oz block Reduced-Fat Feta Cheese (crumbled fine)
  • 1/4 cup Plain Greek Yogurt (0% fat)
  • 2 tablespoons Fresh Dill (finely chopped)
  • 1 tablespoon Fresh Mint (finely chopped)
  • 1 small clove Garlic (minced very finely)
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon Fresh Lemon Juice
  • 1/4 teaspoon Black Pepper (freshly cracked)
  • 6 small Cherry Tomatoes (halved or quartered, for garnish)
  • Extra Dill Sprigs (for presentation)
  • Pinch of Paprika or Sumac (optional, for colour)

Instructions:

  1. Prepare Cucumbers: Wash the cucumbers well. Trim off both ends and slice each cucumber into 1-inch (2.5 cm) thick rounds.
  2. Hollow Out: Using a melon baller or a small teaspoon, carefully scoop out the center seeds of each cucumber slice, creating a 'boat' or cup shape. Be careful not to scoop all the way through the base.
  3. Salt and Drain: Arrange the cucumber boats cut-side up on a wire rack placed over a baking sheet. Lightly sprinkle the interiors with the 1/4 tsp salt. Set aside to drain for 15 minutes to draw out excess moisture.
  4. Pat Dry: After draining, gently blot the interior and exterior of the boats using kitchen roll or a clean tea towel.
  5. Combine Wet Ingredients: In a mixing bowl, combine the Greek yogurt, finely minced garlic, lemon zest, and lemon juice. Mix until smooth.
  6. Add Feta and Herbs: Add the crumbled reduced-fat feta, finely chopped dill, and mint to the bowl. Season with freshly cracked black pepper.
  7. Mix Gently: Fold the ingredients together gently until just combined. Do not overmix; we want texture from the feta.
  8. Chill: Cover the filling and refrigerate for 30 minutes. This allows the flavors to marry and deepens the final taste.
  9. Fill the Boats: Using a small spoon, carefully mound the chilled feta filling into the prepared and dried cucumber boats. Aim for a slightly overflowing presentation.
  10. Garnish: Place a small piece of cherry tomato on top of the filling of each boat. Finish with a tiny sprig of fresh dill or a sprinkle of paprika or sumac for a pop of colour.
  11. Serve Immediately: Serve chilled. These are best eaten within 2 hours of assembly to maintain maximum crispness.