Cucumber and tahini bites
Cool cucumber rounds topped with lemony tahini, sesame and a few chilli flakes. A bite that needs no cooking beyond toasting the seeds, and it looks smarter than it is.
Made without gluten ingredients.
Method
- Toast the sesame seeds in a dry frying pan over a medium heat for 2 to 3 minutes, until golden, then tip them onto a plate.
- Stir the tahini, the juice of half the lemon and a pinch of salt together in a small bowl. Add cold water a teaspoon at a time until the mixture is thick but spoonable and holds its shape.
- Cut the cucumbers into rounds about 1.5 cm thick. Pat the cut faces dry with kitchen paper so the topping stays put.
- Lay the rounds out on a plate or board, then season them with a pinch of salt and a squeeze of the remaining lemon.
- Put a small spoonful of tahini on each round, followed by a pinch of sesame seeds and a few chilli flakes.
- Serve within 20 minutes, before the cucumber starts to release water.
Tip Do not skip patting the cucumber dry. Wet slices slide the tahini off, and the lemon will be diluted.
Per portion
| Energy | 236 kcal |
| Protein | 9 g |
| Carbohydrate | 7 g |
| of which sugars | 6 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 5 g |
| Salt | 0.05 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cucumber2
- tahini30 g
- lemon1
- sesame seeds30 g
- chilli flakes1 tsp
