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1. Rehydrate kombu in a bowl of hot water for 15 minutes.
2. Peel the cucumber and grate the whole cucumber. Using a cloth, squeeze the water out of the grated cucumber and set aside in a bowl.
3. In the bowl, thoroughly combine the grated cucumber and cheese then set aside in the refrigerator.
4. Once the kombu is rehydrated, chop it finely using an herb chopper or a sharp knife.
5. Add the chopped kombu to the cheese and cucumber mix and combine.
6. Chop and add a few mint leaves, add a dash of olive oil and a pinch of white pepper then mix one last time before setting aside in the refrigerator for at least an hour.
7. Drizzle with lime or lemon juice before serving chilled.
Enjoy !