(A)
1 English cucumber
1tsp salt for massaging cucumber
(B)
1tbsp chopped dill
1tbsp chopped mint leafs
1tbsp chopped parsley
1/２cup red onion or fennel (sliced)
2 prune(sliced)
1tsp sumac
１tbsp EV olive oil or lemon oil
1tbsp rice vinegar
1tsp raw cane sugar (optional)
A pinch of roasted coriander seeds (ground)
(C)
3tbsp Soy Skyr
1tbsp pickled beet juice per dish
Black pepper to taste
STEP 1
Chop cucumbers and sprinkle 1tsp salt.
Massage chopped cucumbers with salt.
Allow to rest for 20 minutes.
Squeeze and dehydrate the cucumber.
If not dehydrated, they will become very watery.
STEP2
When (A)is ready ,start mixing all the ingredients of (B).
Toss in the cucumber into the bowl of (B).
STEP3
Decorate the plate with soya yoghurt.
Place the tossed veggies on the plate nicely.
Drizzle some thick balsamic vinegar or pickled beetroot juice,
if available.