Ingredients
- 1 cucumber
- 2 tablespoons pine nuts
- 2 fresh goat cheeses such as Petit Billy
- 3 tablespoons of liquid cream
- 2 tablespoons olive oil
- 1 peeled shallot
- 2 sprigs flat parsley
- 1 bunch of chives
- 2 sprigs basil (or any other herb you have on hand)
- 2 pinches of Espelette pepper
Preparation
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Toast the pine nuts in a small frying pan for 3 minutes over high heat. Set aside.
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Rinse the cucumber in clean water and dry it. Peel every other strip of skin. Cut it into pieces of about 3 cm, remove the seeds using an apple corer. Set aside.
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Mash the cheese with a fork in a small bowl and mix it with the liquid cream and olive oil. Finely chop the shallot and add it to this preparation.
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Chop all the herbs over the salad bowl, add the chilli, salt and pepper and mix well.
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Stuff the cucumber slices with this mixture, sprinkle with toasted pine nuts and refrigerate until ready to serve. You can add some edible flowers for decoration.
