Express Cucumber Rolls with Goat Cheese Cream, Za’atar Carrot and Lemon

Instructions

1. 1

   1. Using a vegetable peeler or mandoline, slice the cucumbers lengthwise into long, thin ribbons. Lay them on paper towels, sprinkle with a pinch of the salt, and let them sit for 2 minutes to release a little moisture.

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   2. In a small bowl, mix the goat cheese, Greek yogurt, 1 teaspoon lemon zest, half of the chives, a pinch of black pepper, and half of the lemon juice until smooth and spreadable.

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   3. In another bowl, combine the grated carrot with the olive oil, za’atar, the remaining lemon juice, the remaining lemon zest, the rest of the salt, and a little black pepper. Add half of the sesame seeds and mix well.

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   4. Gently pat the cucumber ribbons dry with paper towels. Spread a thin layer of the goat cheese cream over each ribbon.

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   5. Place a small amount of the dressed carrot at one end of each cucumber ribbon and carefully roll up to form neat rolls. If needed, set them seam-side down to help them hold their shape.

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   6. Transfer the rolls to a serving plate and finish with the remaining chives and sesame seeds on top. Serve chilled or at room temperature. No cooking is required; if you want to lightly toast the sesame seeds, do so in a skillet over medium heat, about 300°F / 150°C, for 1 to 2 minutes.

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   7. Serve immediately for the best crunchy cucumber texture and creamy filling contrast.