Cucumber Roll Ups

These gluten-free cucumber roll ups are a huge hit with kids so they make a great addition to picnics and lunch boxes. You can change the fillings and add any vegetable combination you like – they work well with peppers, carrots and butternut squash too. The zesty, dairy-free dressing is great for dipping or you can drizzle it over the rolls.

Prep Time: 10 minutes 
Total Time: 10 minutes 
Servings: 2 people

Ingredients

• 1 small English cucumber peeled into 8 wide strips
• 8 small sundried tomatoes roughly chopped
• 8 Kalamata olives finely sliced
• 3 tsp pine nuts
• 2 tsp 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

Instructions

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.