Herbed cream cheese with cucumber salad

Herbed cream cheese with cucumber salad

Cucumbers are at their crunchiest and juiciest in summer and this dish is a perfect foil for creamy soft cheese

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes plus chilling

Method

  1. Beat the cheese, herbs, shallots, garlic and red wine vinegar together and season well. Spoon into ramekins or moulds lined with cheesecloth and chill overnight.
  2. For the cucumber salad, take strips off the skin of the cucumber with a peeler, then cut it into fine slices, put in a bowl with the salad herbs and lemon juice and season.
  3. Arrange some cucumber on 4 plates, drizzle with oil and turn a ramekin out onto each. Serve with bread.

Per serving

184 kcalories, protein 10.5g, carbohydrate 1.9g, fat 14.9 g, saturated fat 7.9g, fibre 0.4g, salt 0.9 g

Recipe from olive magazine, July 2008.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes plus chilling

Ingredients

  • 300g fromage blanc or soft, mild goat's cheese
  • 3 tbsp chopped mixed herbs, such as chives , flat-leaf parsley and tarragon
  • 1 shallot , finely chopped
  • 1 garlic clove , crushed
  • 1 tsp red wine vinegar

CUCUMBER SALAD

  • ½ cucumber
  • 2 tbsp mix of chopped chives and tarragon
  • ½ lemon , juiced
  • olive oil for dressing
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Per serving

184 kcalories, protein 10.5g, carbohydrate 1.9g, fat 14.9 g, saturated fat 7.9g, fibre 0.4g, salt 0.9 g

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