• 1/2 cup walnuts, chopped (8 tablespoons)
  • 1 English cucumber, ends trimmed
  • 1/2 cup roasted red pepper hummus
  • 1/4 cup reduced-fat crumbled feta cheese
  • 5 cherry tomatoes, quartered


  1. Preheat oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
  2. Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the centre of each cucumber slice, leaving bottom and sides intact.
  3. In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.