Chilled Cucumber Salad

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.