To make the dressing, heat a pan with a pinch of oil over high heat. Place orange and lime halves face down and cook until the surface is charred nicely. This is one of the rare times where you get to burn your food!

When cool enough, squeeze the juice from the burnt citrus. Add juices with remaining ingredients to a blender or bowl. Blend or whisk until everything comes together, then set aside.

Persian cucumbers are a smaller, crisper version of a typical cucumber because they contain less water and seeds. You can find at most grocery stores in the produce section. After you wash them, remove the ends and cut in half or thirds vertically. Gently “smash” the cucumber pieces with the side of a knife or a meat mallet like we use in the restaurant. When they split open a bit, strip pieces apart with your hands. This allows the dressing to coat the insides as well.

Place smashed cucumbers in a bowl and dress with the citrus tahini dressing and a drizzle of truffle-infused soy sauce. We get the truffle soy from Amazon.com to make the dish a bit more luxurious, but feel free to substitute regular soy sauce, or any flavorings you’d like. Use tamari soy if you want to make the dish gluten free!

Lastly, plate onto your favorite plates and garnish with chopped fresh dill and a drizzle of chili oil for a touch of heat for balance. Voilà!