Cucumber roll ups

Prep Time10 minutes
Servings: 2 people


  • 1 small English cucumber peeled into 8 wide strips
  • 8 small sundried tomatoes roughly chopped
  • 8 Kalamata olives finely sliced
  • 3 tsp pine nuts
  • chopped fresh mint leaves
  • 1/2 small red onion finely sliced

For the dressing

  • 1 1/2 tbsp coconut milk yoghurt
  • 1 tsp fresh dill roughly chopped
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp dried oregano
  • pinch of sea salt
  • pinch of black pepper


  • Add all the dressing ingredients to a small mixing bowl and stir well to combine.
  • Lay the cucumber slices across a clean work surface. Divide the dressing mixture evenly between the strips, spreading a generous layer across the length of each strip.
  • Sprinkle the chopped mint across the cucumber slices.
  • Divide the chopped tomatoes, olives and onion between the strips, starting at one end of the cucumber and covering 1/3 of the length.
  • Carefully roll from the filled end of the cucumber, wrapping the filling tightly in the centre until to have a neat roll. Refrigerate until ready to serve.


CNM recommends the use of organic ingredients.

Recipe from the CNM Natural Chef Kitchen