Crunchy Spiced Cucumber Salad with Creamy Herbed Whipped Ric

• total time: 15 minutes

Directions

Add the cucumbers and the salt to a bowl and allow to sit for 15 minutes, then drain, rinse, pat dry and place in a new bowl. Add the spices and the oil. Toss to combine.

Make the whipped ricotta and feta. Add the ricotta, feta, yogurt, dill, lemon zest, salt and pepper to a food processor and process until mostly smooth (it’s ok to have a little feta chunk).

Serve cucumbers over the dip and top with chives, dill, pine nuts and honey.

Cucumbers:

5-6 Persian (mini) cucumbers, quartered lengthwise

1 tbsp salt

1 1/2 tsp red pepper flakes

1 1/2 tsp oregano

1 1/2 tsp sesame seeds

1 1/2 tsp cumin

1 tbsp olive oil

Whipped Ricotta & Feta:

4 ounces ricotta cheese

4 ounces feta cheese

Zest of 1/2 lemon

1/4 cup fresh dill

1/4 cup Greek yogurt

Salt/pepper to taste

Toppings:

2 tbsp chopped chives

2 tbsp chopped dill

1/4 cup toasted pine nuts

Zest of half of a lemon

Honey