Cucumber stuffed with fresh goat's
cheese and grilled hazelnuts

© 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.