Cucumber and Prune Carpaccio

It’s so hot! All I want to do is sit around and eat fresh fruits and veggies… or both at the same time with a delicious miso-ginger dressing. Yum! This is completely improvised, but so ridiculously simple and flavourful. It takes 5 minutes to prepare, so you don’t miss any of that amazing sun and nature going on outside.

Here is what you need:

• 1 cucumber
• 3 prunes (peaches and nectarines would work too)
• 1 tsp miso paste
• 2 tsp sesame oil
• 1/2 tsp balsamic vinegar
• 1/2 tsp maple syrup
• 2 tbsp water
• 1 inch fresh ginger, grated

Here is what you do:

1. Clean the cucumber and prunes and cut them in thin slices. Place in a dish.
2. Mix the miso, sesame oil, vinegar, syrup, water, and ginger. Make sure the miso is fully dissolved. Pour over your salad and enjoy!

This is the perfect flavour combination: sweet, salty, sour and full of umami. The textures are also wonderful: crunchy cucumber contrasts with the smoothness of the prunes. Let me know if you try it out!

Pour ce délicieux carpaccio de prune et de concombre, il vous faudra:

• 1 concombre
• 3 prunes
• 1 c.à café de miso
• 2 c. à café d’huile de sésame
• 1/2 c. à café de vinaigre balsamique
• 1/2 c. à café de sirop d’érable
• 2 c. à table d’eau
• 2 cm de gingembre frais, râpé

1. Laver et couper en tranches fines le concombre et les prunes. Disposer en alternance dans une assiette creuse. Réserver.
2. Mélanger le miso, l’huile de sésame, le vinaigre, le sirop d’érable, l’eau et le gingembre jusqu’à ce que le miso soit complètement dissout. Verser sur la salade et déguster!