|60 ml||cream cheese — plain, at room temperature|
|5 ml||sweet chilli sauce|
|15 ml||fresh dill — finely chopped|
|15 ml||pine nuts|
|lemon — halved and zested|
|freshly ground black pepper — pinch|
|4||cucumber — Israeli variety|
|4||salami — sliced|
To make the filling, stir the cream cheese, sweet chili sauce, dill, pine nuts, lemon zest and black pepper together.
Cut the small cucumbers in half, lengthwise. Gently scoop out most of the seeds with a teaspoon. Spread some filling onto each cucumber half, add a few bits of salami and close the cucumbers up to form 4 cucumber “sandwiches”. Wrap them in some baking paper before placing it in your lunchbox. Keep it in the fridge until needed.
Tip: Israeli cucumbers are the mini cucumbers that look like large gherkins. If you cannot find them, use a normal cucumber and then simply slice it into smaller bite-size portions once you’ve added the filling.
Recipe reprinted with permission of Illanique van Aswegen.