Cucumber roll ups
Servings Prep Time
2people 10minutes
Servings Prep Time
2people 10minutes
  • 1small English cucumberpeeled into 8 wide strips
  • 8small sundried tomatoesroughly chopped
  • 8 Kalamata olivesfinely sliced
  • 3tsp pine nuts
  • 2tsp chopped fresh mint leaves
  • 1/2small red onion finely sliced
For the dressing
  • 1 1/2tbsp coconut milk yoghurt
  • 1tsp fresh dill roughly chopped
  • 1tsp lemon juice
  • 1tsp lemon zest
  • 1/2tsp dried oregano
  • pinch of sea salt
  • pinch of black pepper
  1. Add all the dressing ingredients to a small mixing bowl and stir well to combine.
  2. Lay the cucumber slices across a clean work surface. Divide the dressing mixture evenly between the strips, spreading a generous layer across the length of each strip.
  3. Sprinkle the chopped mint across the cucumber slices.
  4. Divide the chopped tomatoes, olives and onion between the strips, starting at one end of the cucumber and covering 1/3 of the length.
  5. Carefully roll from the filled end of the cucumber, wrapping the filling tightly in the centre until to have a neat roll. Refrigerate until ready to serve.
Recipe Notes

CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen

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