This is a recipe from chef Tohru Nakamura from a Restaurant in Munich who writes recipes for the Sueddeutsche Zeitung. I saw the picture and had the taste on my tongue. The ingredients are simple but as always I changed them to my possibilites and what I had in stock.
Take the plastic bag with the mozzarella ball out of the fridge and place it in a bowl with not boiling but hot water. Let it sit 10 - 15 minutes. Place the cucumber in the freezer for 10 minutes.
In the meantime raid the edible flowers in your garden or in the herb pots. I added a few tiny tomatoes and one baby bell pepper to the mix.
Get the fresh herbs together and you are ready to go,
recipe for 2:
125 g Mozzarella
1 medium sized garden cucumber
2 stalks of basil
2 stalks of mint
1 baby orange bell pepper
10 mini tomatoes
1 tsp dark sesame oil
2 tbsp olive oil
1 tsp rice vinegar
1 tsp white balsamic vinegar
1 lime zest and juice
1 spring onion
salt and pepper
Make the dressing first.
Chop spring onion, mint, basil and place it in a jar. Add lime zest and juice, sesame and olive oil and the 2 vinegars. Season with salt and pepper.
Chop the deseeded bell pepper in tiny cubes.
Clean the flowers.
Take the cucumber out of the freezer and top and tail it. Use a speed peeler and peel off strips so that you have still a bit of peel on each strip. Discard the wet middle bit.
Place the cucumber strips in a bowl and dress it with the sauce. Let it sit a couple of minutes.
Take two deep plates.
Cut the mozzarella into two discs.
Half of the cucumber strips divide in the middle of both plates and set the mozzarella on top. Season with salt and pepper and place some cucumber curls on top.
Add the bell pepper cubes and tomatoes around and add the edible flowers and a bit of basil.
Pour the rest of the dressing on both plates.