Cucumber Sticks with Whipped Feta & Dill

Place 15 g raw pine nuts in a dry skillet over medium heat on the stovetop. Toast for 3 to 4 minutes until golden brown and fragrant, shaking the pan constantly to prevent burning, then transfer them immediately to a small bowl to cool.

Wash 2 whole English cucumbers thoroughly. Slice off the ends, then cut them into sticks approximately 8 cm long and 1.5 cm thick. Arrange the cucumber sticks on a serving platter or divide them into two meal-prep containers.

Peel 1 small garlic clove and mince it finely. Wash and finely chop 10 g fresh dill and 5 g fresh mint leaves, keeping them separate. Grate the zest of 1 whole lemon to yield 1 tsp of zest, then squeeze the lemon to yield 15 ml of fresh juice.

In a blender, combine 150 g crumbled feta cheese block, 100 g plain Greek yogurt, 15 ml fresh lemon juice, 1 tsp lemon zest, the minced garlic, and 30 ml extra virgin olive oil.

Blend on high speed for 2 minutes, stopping to scrape down the sides if necessary, until the mixture is completely smooth, creamy, and aerated.

Transfer the whipped feta to a bowl and gently fold in half of the chopped dill (5 g) and half of the chopped mint (2.5 g) using a spatula.

To serve, spoon the whipped feta into a small dipping bowl, drizzle with a tiny splash of extra virgin olive oil, and garnish with the remaining 5 g dill, 2.5 g mint, and the 15 g toasted pine nuts. Serve alongside the cucumber sticks.