Stuffed cucumber rolls with cottage cheese

Stuffed cucumber rolls with cottage cheese: a light, fresh recipe with cucumber, cottage cheese, dill and black pepper for a quick snack.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 109 kcal per serving
• Protein: 10 g
• Fat: 3 g
• Carbs: 10 g

Ingredients

• 1 cucumber
• 150 g cottage cheese
• 1 tsp dill
• 1 pinch of black pepper

Method

You’ll need: chopping board · knife · mixing bowl · mandoline

1. Wash the cucumber and slice it lengthways into thin, even strips with a vegetable peeler or mandoline.
2. Pat the cucumber strips dry briefly if needed, so the rolls are easier to shape later.
3. Stir the cottage cheese with the dill and black pepper in a small bowl until evenly mixed.
4. Lay the cucumber strips out flat and put a little of the cottage cheese mixture on one end of each.
5. Carefully roll up the cucumber strips and press them lightly so the filling holds well.
6. Arrange the stuffed cucumber rolls on a plate and serve straight away, well chilled.

Good to know

So simple it's almost genius. Cool, fresh and on the plate in a few minutes. On warm days especially, it's just my thing.

Swaps

Cottage cheese → soft goat's cheese (often a stronger flavour, also contains protein). Dill → chives (mild and good with fresh dairy). Black pepper → lemon zest (a fresh note without the heat). Cucumber → courgette, thinly sliced and briefly grilled (a little more fibre and a more savoury flavour).

Allergens

Contains milk (cottage cheese). Usually suitable for children if the pepper is used sparingly, and generally fine during pregnancy as long as you use pasteurised cottage cheese.