Cucumber Carpaccio

Make the most of your cucumber with this summery recipe. The cucumber is thinly sliced into a carpaccio and served with toasted pine nuts, creamy burrata and balsamic dressing. 


  • No cucumber? Try with tomatoes.
  • No burrata? Use feta or goat cheese instead. 
  • No fennel? Leave it out.
  • No pine nuts? Try with pumpkin seeds, sunflower seeds or walnuts. 
  • Vegan? Use any creamy vegan cheese alternative.

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 2


1 Cucumber

Fennel (optional)

1 Burrata / Vegan cheese

2 tbsp Pine nuts

2 tbsp Olive oil

1 tsp Balsamic vinegar


Basil leaves

Salt & pepper


  1. Use a mandolin or sharp knife to thinly slice the cucumber with the skin on and the fennel (if using). Lay them on a plate, along with the burrata. 
  2. Mix the honey, balsamic vinegar, olive oil, salt and pepper in a bowl.
  3. Place the nuts in a dry frying pan (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon. Turn off the heat when the pine nuts are fragrant and golden brown – this should take about 3 minutes.
  4. Tear the burrata and scatter it all over the cucumber and fennel slices. Drizzle with the balsamic dressing, then sprinkle with the toasted pine nuts. Add a few leaves of fresh basil and tuck in straight away.
Cucumber carpaccio served on a plate.

How to store

Store your freshly cut cucumber in ice water in the fridge until ready to use.  Store the dressing in the fridge for up to 7 days.  Store your toasted pine nuts in an airtight container at room temperature.


Add any leftover carpaccio in a bowl along with mixed leaves or lettuce. Toss well to combine and eat.