Cucumber Rolls

Start off with getting your fresh and nice vegetables ready for the works! Rinse them well and, if you’d like to, peel the cucumber. After you are done, use the peeler to cut fine thin slices of the vegetable by sliding the peeler from top to the bottom of it. The thinner they are, the easier it will be to roll them later.

Move on to chop the cherry tomatoes (80 g) to very small pieces (notice we did not use them for this version of the rolls, but feel free to try out your favorite flavors). You can either chop the deli turkey (20 g), or use bigger chunks of it as we did.

In a metal bowl mix the light cream (85 g) and feta cheese (30 g) as well as the deli turkey in case you have chosen to have it in smaller pieces. Note that if you are somewhere near a Bulgarian store, hop on and get the amazing Bulgarian white cheese. It’d be perfect for the rolls. Just make sure to taste it first before use as it is kept in salty brine and could easily ruin the whole mix. Add the finely chopped fresh dill and a pinch of salt if that is what you’d prefer.

It’s time to be creative and decide how you’d like to have your rolls. 

To form the rolls, take one slice of the cucumber (if the slices seem way too thin to you, you can stack more than one), sprinkle the chopped cherry tomatoes (optional), spread the cheese mix and place the ham and slices of emmental cheese (optional). Then all that’s left is carefully roll the cucumber slices until they get a sushi-like form. 

Feel free to experiment and add anything you like to your rolled salad. We think no dressing is needed for this deliciousness, but you can try the rolls with our home-made hot sauce!