Cucumber Feta Rolls

Even though it’s summer and I should be thinking about cute bathing suits, picnics, and hikes, I’m taking a summer course.

It’s not too bad. To be fair, I only spend about 2 hours a week outside of class on it, but it IS on my mind all the time. It’s a report writing class, and in it we get to choose any topic we want, write about it, and submit it at the end with a few little assignments in between.

So for my topic I have chosen to look at designer babies. Have you heard of this?! I’m just in the beginning stages of learning about the whole idea, but it sounds nuts. Imagine being able to choose your child’s sex, height, and eye colour before they are even born? It sounds wild to me, but it has certainly given me something to think about. I mean, this would be a fantastic idea if we simply used this technology to knock out diseases and potential physical disabilities, but otherwise, I’m not sure….and it will be interesting to see what will happen in the future.

But when I’m not thinking about designer babies, I do have time to think of summery food. I made these delicious cucumber rolls recently and loved them! It was one of those super hot days outside and this was the perfect appetizer to have in the scorching heat. I totally recommend them! I just loooove feta!

To make these, thinly slice the cucumbers longways with a vegetable peeler (or on a mandoline at a 2mm thick setting). Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl.

Stir well to combine. In a bowl, mash the feta using a fork.

Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up.

Secure with a toothpick. Repeat with remaining strips!

Cucumber Feta Rolls
Recipe makes 20 rolls
Recipe taken from Good Life Eats

Ingredients:
2 cucumbers
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 – 3 1/2 tablespoons finely diced sundried tomatoes or red bell pepper
8 – 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
pinch of pepper, or to taste

Directions:
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl, mash the feta using a fork.

Place 1 – 2 teaspoons of mixture at one end of a cucumber strip and roll up. Secure with a toothpick. Repeat with remaining strips. If not serving immediately, chill until ready to serve.