These tasty bites are easy to make, refreshing and delicious. They’re a perfect appetiser for entertaining.
Serves88
Cook time5 mins5 minutes
Prep time20 mins20 minutes
Ingredients
2 continental cucumbers
1 avocado, stoned, peeled
80g marinated fetta, drained
1 tbs thyme leaves
1 tbs chopped chives
1 tsp finely grated lemon rind
1 tbs lemon juice
1 tbs olive oil
2 tbs baby capers, drained
1 tbs dukkah
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut cucumbers crossways into 2-3cm slices. Use a small spoon or melon baller to scoop about half the seeds from the centre of each cucumber slice to make a cavity. Discard seeds. Place cucumber slices on a serving plate.
Step 2
Place the avocado, fetta, thyme leaves, chives and lemon rind in a food processor. Process until almost smooth. Add the lemon juice and process until smooth. Season.
Step 3
Transfer avocado mixture to a piping bag fitted with a 1.5cm plain nozzle. Pipe evenly into the cucumber cavities.
Step 4
Heat the oil in a frying pan over medium-high heat. Cook the capers for 3-5 mins or until golden and crisp. Use a slotted spoon to transfer capers to a plate lined with paper towel. Sprinkle capers and dukkah over cucumber bites.
Serve with: thyme sprigs, lemon zest, extra virgin olive oil and lemon wedges
Don’t have a piping bag? These tasty bites can still look just as good. Transfer the avocado mixture to a sealable plastic bag, then cut off one small corner to pipe mixture into the cucumber cavities.
These tasty bites are easy to make, refreshing and delicious. They’re a perfect appetiser for entertaining.
Method
Step 1
Cut cucumbers crossways into 2-3cm slices. Use a small spoon or melon baller to scoop about half the seeds from the centre of each cucumber slice to make a cavity. Discard seeds. Place cucumber slices on a serving plate.
Step 2
Place the avocado, fetta, thyme leaves, chives and lemon rind in a food processor. Process until almost smooth. Add the lemon juice and process until smooth. Season.
Step 3
Transfer avocado mixture to a piping bag fitted with a 1.5cm plain nozzle. Pipe evenly into the cucumber cavities.
Step 4
Heat the oil in a frying pan over medium-high heat. Cook the capers for 3-5 mins or until golden and crisp. Use a slotted spoon to transfer capers to a plate lined with paper towel. Sprinkle capers and dukkah over cucumber bites.
Serve with: thyme sprigs, lemon zest, extra virgin olive oil and lemon wedges
Don’t have a piping bag? These tasty bites can still look just as good. Transfer the avocado mixture to a sealable plastic bag, then cut off one small corner to pipe mixture into the cucumber cavities.
