Cucumbers:
5-6 Persian (mini) cucumbers, quartered lengthwise
1 tbsp salt
1 1/2 tsp red pepper flakes
1 1/2 tsp oregano
1 1/2 tsp sesame seeds
1 1/2 tsp cumin
1 tbsp olive oil
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Whipped Ricotta & Feta:
4 ounces ricotta cheese
4 ounces feta cheese
Zest of 1/2 lemon
1/4 cup fresh dill
1/4 cup Greek yogurt
Salt/pepper to taste
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Toppings: 2 tbsp chopped chives, 2 tbsp chopped dill, 1/4 cup toasted pine nuts, zest of half of a lemon and a drizzle of honey
