Lorraine Pascale cucumber and feta bites with dill and pomegranate recipe on How to be a Better Cook

Lorraine Pascale makes tasty cucumber and feta bites with dill and pomegranate on How to be a Better Cook.

Lorraine says: “These light bites make great canapés for summer parties – and they’re ready in a flash.”

The ingredients are: 1 cucumber, 75g feta cheese, drained, 1 tbsp chopped fresh dill, ¼ tsp freshly ground black pepper and 3 tbsp pomegranate seeds.

To prepare the bites, Top, tail and then peel the cucumber then cut into 1.5-2cm thick slices.

Using a melon baller, small teaspoon or a ¼ teaspoon measuring spoon, scoop out enough of the seeds from the middle to give a cup that has a border about 5mm thick, making sure you don’t go right down to the bottom. Arrange them on a large platter and set aside.

Break the feta cheese into a small bowl and mash it with a fork until as smooth as possible.

Add the dill and season with the pepper (but no salt as feta is already salty), stirring everything together well.

Divide the feta cheese mixture between the cucumber cups then arrange a little pile of pomegranate seeds on top of each one and serve.