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Sweet and sour cucumber carpaccio in vinaigrette, mustard seeds and feta

  • 20 min
    • Préparer 10 min
    • Préparer 10 min

Ingrédients

2 Personnes
  • 4 Mini cucumbers or 1 normal cucumber
  • Salt, sugar, pepper
  • 100 g Feta
  • 1 Lime
  • White balsamic vinegar, optionally high-quality fruit vinegar such as pear, quince or apple
  • 2 tbsp. Mustard seeds
  • 50 g Acidic berries (e.g. currants or gooseberries)
  • Flowers and herbs of your choice
  • Extra virgin olive oil

Preparation

Étape 1
Cut the cucumber in half lengthwise and slice thinly. Juice the cucumber slices and season with a little salt, pepper and sugar. Grate the zest of ½ a lime and add to the cucumber juice. Season with white balsamic vinegar until the vinaigrette has a sweet and sour taste.
Mini cucumbers or 1 normal cucumber
Salt, sugar, pepper
g Feta
Lime
White balsamic vinegar, optionally high-quality fruit vinegar such as pear, quince or apple
Étape 2
Put the finely-sliced cucumber in a bowl, lightly salt and sugar.
Étape 3
Put a small pot of water on the hob and add 1 tablespoon of mustard seeds, salt, sugar and boil for 10 minutes. Strain the mustard seeds, briefly leave to cool and season with a splash of vinegar, salt and a pinch of sugar.
Salt, sugar, pepper
White balsamic vinegar, optionally high-quality fruit vinegar such as pear, quince or apple
tbsp. Mustard seeds
Étape 4
Finely crumble the feta with your fingers and set aside.
g Feta
Étape 5
Drape the cucumber slices on plates and spread the feta crumbs all around. Pour on some marinade and add the swollen mustard seeds on top. Decorate with herbs, berries and flowers. Add a few drops of high-quality olive oil on top before serving.
g Acidic berries (e.g. currants or gooseberries)
Flowers and herbs of your choice
Extra virgin olive oil