Ingredients

• 300g Feta or very fresh ewes’ milk cheese : very young Brin d’Amour, Lochauthym or Cocagne ;
• 3 nori leaves (a Japanese seaweed available in Asian food outlets) ;
• 30g cucumber ;
• ¼ green pepper ;
• ¼ red pepper ;
• 1 teaspoon powdered Espelette (a Basque pepper) ;
• 6cl olive oil.

Recommended accompaniment : Japanese Sapporo beer

 Dampen the nori leaves using a brush dipped in cold water. Dry using absorbant kitchen towel ;

 Crush cheese with a fork in a salad bowl. Add Espelette pepper and olive oil and mix well ;

 Wash and remove seeds from peppers and cucumber, then cut into small cubes. Mix with cheese ;

 Place nori leaves on work top. Spread a generous layer of the peppers-and-cucumber based cheese mixture on them. Roll the nori leaves into well-tightened cigar shapes. Leave in refrigerator for about 2 hours. Remove and cut into small sections of about 3cm long. Serve immediately.

 The makis can be accompanied by a green salad, soya sprouts and coriander leaves, sprinkled with sesame seeds.

Don’t forget that while Feta is the ideal cheese for this recipe, you can equally use a fresh ewes’ milk cheese of your choice, eg very young Brin d’Amour, Lochauthym or Cocagne.