- 1 x large white Lebanese cucumber, peeled
- 1 x tin Cannellini beans, drained
- 2 cloves garlic, minced
- 3 x artichoke pieces
- salt and pepper
- squeeze of lime
- handful of coriander, roughly chopped
- chili to garnish
Firstly peel the cucumber, slice in half lengthwise, and scoop out all the seeds with a spoon. In a blender (or in a large bowl) add the white cannellini beans, garlic and artichoke pieces and puree (or mash, in the absence of a blender). When smooth, transfer to a bowl. Add a small handful of coriander and a squeeze of lime and fold into the bean mixture. Add salt and pepper to taste.
Scoop the bean mixture into the hollow made in the cucumber. Slice the cucumber into bite size chunks then garnish with finely chopped fresh chili and coriander — then enjoy!