Fresh cucumber ‘cannelloni’ with cream cheese, chive and rocket filling with tomato salsa is fresh and delicious. A healthier spin on a traditional pasta dish, this cannelloni won’t leave you feeling uncomfortably full. The light cucumber is delicious with salty cream cheese, and chive and rocket offer just enough of an interesting bite.
Fresh cucumber ‘cannelloni’ with cream cheese, chive and rocket filling with tomato salsa
Ingredients
Cannelloni
- 1 large cucumber
- 30ml (2 tbsp) olive oil
Filling
- a small handful of rocket
- 250g cream cheese
- 125ml (½ cup) lemon juice
- 3 small garlic cloves, peeled and roughly chopped
- 10ml (2 tsp) fresh chives, chopped
- salt and freshly ground black pepper, to taste
Salsa
- 1 large ripe tomato, diced
- ½ onion, diced
- 10ml (2 tsp) fresh basil, chopped
- 2,5ml (½ tsp) fennel seeds
- salt and freshly ground black pepper, to taste
- 100ml smoked olive oil
Instructions
For the cannelloni, use a mandoline to slice the cucumber into long ribbons. Drizzle with olive oil and set aside.
For the filling, blanch the rocket leaves, drain well, chop finely and set aside. Place the cream cheese, lemon juice, garlic, chives and seasoning in a blender and blitz until smooth.
Add the rocket to the cream cheese mixture and mix well. Chill for 30 minutes.
For the salsa, combine all of the ingredients in a bowl and set aside.
Place 3 slices of cucumber ribbon on a chopping board, spoon some of the filling down the centre of the ribbons and gently roll up.
Arrange the cucumber cannelloni on a serving plate, top with salsa and drizzle with smoked salsa oil.
Notes
To drink: A lightly wooded chardonnay has enough richness to stand up to the pasta, without overpowering the fresh flavours.
