[Ingredients (Serves 2)]
Green kiwi: 1
Prosciutto: 30g
Cucumber: 1/2
Cherry tomatoes: 3
Italian parsley: 2 sprigs
Mint: 1/2 pack (5g)
Olives (black, sliced): 20g
A: Couscous: 50g
Water: 1/4 cup
Salt: 1/2 tsp
B:
Lemon juice, olive oil: 1 tbsp each
[Instructions]
1. Combine ingredients A in a heat-resistant bowl and mix. Cover loosely with plastic wrap. Microwave (600W) for 3 minutes, then remove and let sit for 3 minutes. Add ingredients B, mix well while breaking up the couscous, and allow to cool slightly.
2. Cut the kiwi into 1cm-thick quarter-slices (ichō-giri) and coarsely chop the prosciutto. Cut the cucumber into 1cm cubes; remove the stems from the cherry tomatoes and coarsely chop them. Pluck the leaves from the Italian parsley and mint, then coarsely chop them.
3. Add the ingredients from step 2 and the olives to the bowl from step 1, and mix well.
Ingredients (serves 2):
1 slice of bread (thick-cut, e.g., 6-slice loaf)
[A] 1 egg
[A] 1 tablespoon honey
[A] 1 tablespoon cocoa powder
Instructions:
① Use a spoon or similar tool to press down the center of the bread slice, creating a hollow well.
② Combine ingredients [A] in a bowl and mix well.
③ Pour the mixture from step ② into the well in the bread. Cover the crusts with aluminum foil to prevent burning. Toast for 5–6 minutes until the center is gooey and molten—it's ready!
Sprinkle with powdered sugar to taste and enjoy!
