Ingredients
2 big cucumbers (should be straight & about 300 g each)
200 g feta
20 ml EV olive oil
15 leaves of basil, more for garnishing
12 black olives
SIDS SALT & PEPPER to taste
Directions
Wash the cucumbers. Remove a slice of skin under each cucumber: this will help them stand out straight cut sections. Cut the cucumber in the length, at ¾ of its height, so to have a "hat". With a small spoon gently scoop out and remove the seeds. Sprinkle with SIDS SALT & PEPPER then arrange them, cavity at the bottom, on kitchen paper. Store in fridge for 20 minutes.
In the bowl of a mixer, put the feta, olive oil and basil leaves. Mix to a smooth texture. Regularly scrape the edges of the bowl. Do not add liquid. Transfer in a bowl.
Stone the olives then roughly chop them and mix them in the feta.
Rinse the cucumber and wipe them. Fill them with feta. Level out the top, cover and store in fridge for 2 hours.
Before serving, cut slices and add a basil leaf to decorate. To be served very cool.
