Cucumber Boats with Whipped Feta Basil Cream, Crispy Za'atar Chickpeas, and Roasted Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper.

2. 2

   Place the cherry tomatoes on the tray and toss them with 15 ml (1 tbsp) olive oil, the honey, a pinch of salt, and a little black pepper. Roast for 18 to 20 minutes at 220 °C / 425 °F, until tender and lightly caramelized.

3. 3

   While the tomatoes roast, dry the chickpeas very well with paper towels. Toss them with 10 ml (2 tsp) olive oil, the za'atar, and a pinch of salt. Spread them on another section of the tray or on a second tray and bake at 220 °C / 425 °F for 20 to 25 minutes, stirring once, until golden and crispy.

4. 4

   Cut the cucumbers lengthwise. Using a small spoon, scoop out the seeds to form boats. Lightly pat the inside dry with paper towels and set aside.

5. 5

   In a food processor or with an immersion blender, blend the feta cheese, Greek yogurt, fresh basil, lemon juice, lemon zest, the remaining 5 ml (1 tsp) olive oil, and a pinch of black pepper until smooth and airy. Taste and adjust with a little salt if needed.

6. 6

   Fill each cucumber half with the whipped feta basil cream using a spoon or piping bag.

7. 7

   Top with the roasted cherry tomatoes and crispy za'atar chickpeas for contrast and texture.

8. 8

   Finish with a little more chopped fresh basil and serve immediately to keep the cucumber fresh and the chickpeas crisp.