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Cucumber stuffed with fresh goat's
cheese and grilled hazelnuts


© C? Herlédan / cercle culinaire du Cidil
© C? Herlédan / cercle culinaire du Cidil
• 1/2 cucumber
• 10 hazelnuts
• 1 small onion
• 1 tbsp parsley
• 75g goat's cheese
• 1 tomato
For the vinaigrette:
• 1/2 tbsp wine vinegar
• 1 tbsp nut oil
• rock salt
• salt and pepper

Wash the cucumber and remove the peel using a potato peeler.
Cut the cucumber into 4cm long pieces.
Remove the seeds and sprinkle the cucumber with rock salt to remove the water.
Roast the hazelnuts in the oven for 1-3 minutes.
Dice the onion and tomato and chop the chives.
Place the goat's cheese in a bowl and mix with onion, most of the chives and most of the roughly crushed nuts using a fork.
Fill the cucumbers with the mixture.
Garnish with chives, the rest of the roasted nuts and diced tomato and season with the nut oil vinaigrette.
Serve with fresh salad.


Sarah Horrocks
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