2 Serves
15 Mins
Peel the cucumbers, slice them in half lengthwise, and use a spoon to scoop out the seeds. Cut the cucumber halves into 1/4-inch thick half-moons.
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Vitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
321 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
186 mg / 4,700 mgSodium
690 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Heat a non-stick skillet over medium-high heat and add the olive oil.
Add the sliced cucumbers to the skillet and sprinkle with sugar. Sauté the cucumbers for 3-4 minutes until they become slightly translucent.
Remove the skillet from the heat. Gently fold in the crumbled feta cheese, fresh dill, and a pinch of nigella seeds. Season to taste and serve immediately.
25
g95
g20
g
Yemeni
