1. Peel one 90 g cucumber and cut in half widthwise. Julienne cucumber using a mandoline.
2. For the skin-on cucumber, use a disher to create 90 g of small spheres.
3. Season the cucumber with salt and pepper.
4. Place yogurt on the serving plate. Using a ring mold create a nest of the julienned cucumbers on the plate and top with cucumber spheres.
5. Slice grape tomatoes in half.
5. Garnish with lemon zest, pickled onion, tomato slices and hand-torn mint. Add tahini dressing on the plate with a squeeze bottle.
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