10 summer starters: cucumber algae yoghurt

Preparation : 10 minutes

Refrigeration : overnight

Serves 10 people

Ingredients:

– 2 cucumbers

– ½ l water

– 150g Sugar

– 10g of laver

– ½ lime ( juice + zest)

For the granita yogurt:

– 180g Greek yoghurt
– 8 cl of liquid cream
– 40g brown sugar

Method:

1. Crack 2 cucumbers, unpeel them and remove the seeds. Cut them into pieces.

2. Boil water and sugar and pour the mixture into a dish with cucumber, sea lettuce, lemon zest and lemon juice.

3. Cover it and store overnight for at least 12 hours until cool.

4. Strain the syrup, then put cucumbers in until ready for use.

5. In a bowl, add the Greek yoghurt and sugar. Whisk until the sugar is completely dissolved.

6. Add the cream and mix.

7. Keep the mixture in the freezer for 12 hours, stirring occasionally with a whisk.

Arrange the cucumbers in the center of the plate, place the seaweed on top , place two of pieces of granita and a dash of syrup and enjoy!

For more summer starters see:

Sautéed asparagus with Vanilla

Piquillos Asparagus

Cream of white asparagus, scallops and crispy speck petals

Tomato & Basil Asparagus Sand Pie

Asparagus with small sauces

Asparagus with pomegranate juice with lime & dill

Sangria with cucumber

Potato salad

Asparagus with citrus