Nut cream cucumber rolls

 These rolls are so fresh, delicate and nourishing! Serve them as hors d'oeuvre at a gathering or enjoy them as an afternoon snack.

  - 1 English cucumber
  - 1/2 cup cashews
  - 1/2 cup walnuts
  - 1/2 cup water
  - 2 garlic cloves
  - 5 kalamata olives
  - 2 Tablespoons freshly squeezed lemon juice
  - 1 teaspoon parsley (fresh or dry)
  - salt and pepper

    Soak the cashews and walnuts in 1 cup of water overnight (or for a few hours), drain, rinse, then place them in a blender with 1/2 cup of water, salt, pepper and pulse. Add the garlic, lemon juice, olives and parsley and process until you obtain a creamy texture. Taste and adjust seasonings.
   Using a vegetable peeler or a mandolin, thinly slice the cucumber vertically. The cucumber I used was quite large, so I cut it in half. On each cucumber slice, place some nut cream, then gently roll them up. For the bigger slices you might need to use a toothpick to secure it into place. Arrange them on a serving plate and serve immediately.

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