These cucumber and feta bites with dill and pomegranate, as demonstrated by Lorraine Pascale on How to be a Better Cook, are a tasty and healthy alternative to Christmas nibbles. Despite being easy and extremely quick to make, they look fantastic, with the deep red pomegranate seeds and lush green cucumber to complement the traditional Christmas colour scheme.
- 1 cucumber
- 75g feta cheese, drained
- 1 tbsp chopped fresh dill
- ¼ tsp freshly ground black pepper
- 3 tbsp pomegranate seeds
To prepare the bites, cut off both ends and then peel the cucumber and cut into 1.5-2cm thick slices.
Scoop out enough of the seeds from the middle, using a teaspoom, to give a cup that has a border about 5mm thick, making sure you don’t go right down to the bottom.
Arrange them on a large platter and set aside.
Break the feta cheese into a small bowl and mash it with a fork until as smooth as possible.
Add the dill and season with the pepper (but no salt as feta is already salty), stirring everything together well.
Divide the feta cheese mixture between the cucumber cups then arrange a little pile of pomegranate seeds on top of each one and serve.
Written by Rachel Cook