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Le Chaudron recipe
Verrines concombre-féta
Cucumber-feta verrines
⏱ 15 minServes 4Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cucumber
150 g (5 oz)feta
150 g (5 oz)plain Greek yogurt
2 sprigsmint
1drizzle olive oil
1squeeze of lemon juice
1 pinchpepper
- 1 cucumber
- 150 g (5 oz) feta
- 150 g (5 oz) plain Greek yogurt
- 2 sprigs mint
- 1 drizzle olive oil
- 1 squeeze of lemon juice
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Partly peel the cucumber, remove the seeds and cut into very small, even dice.
- Roughly mash the feta with a fork in a bowl, then stir in the Greek yogurt to make a cream.
- Add the chopped mint, olive oil and lemon juice, and pepper generously without salting.
- Divide half the cucumber among the glasses and top with a layer of feta cream.
- Finish with the rest of the cucumber and a little mint, then chill at least 30 min.
- Serve cold as an appetizer, with crunchy vegetable sticks for dipping if you like.
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