Place <quantity>1<unit>cup</unit></quantity> of sun-dried tomatoes in a container with <quantity>2<unit>cups</unit></quantity> of lukewarm water. Let it sit for 10m to hydrate

Discard the water, roughly chop the hydrated tomatoes, and place them in a bowl

Small dice <quantity>⅓<unit>cup</unit></quantity> of pickled cucumbers and add to the bowl

Small dice <quantity>2<unit>tbsp</unit></quantity> of capers and add to the bowl

Trim, peel and small dice <quantity>½</quantity> red onion and add to the bowl

Chop <quantity>¼<unit>bunch</unit></quantity> of parsley and add to the bowl

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>2<unit>tsp</unit></quantity> of Dijon mustard

Add <quantity>1<unit>tbsp</unit></quantity> of tamari soy sauce and the juice of <quantity>½</quantity> lemon

Season with black pepper, Tabasco sauce and salt to taste

Mix to combine everything

Separate the leaves of <quantity>1<unit>bunch</unit></quantity> of endives

Fill the endive leaves with the tomato tartare and plate them

Drizzle with extra virgin olive oil to taste and garnish with cress sprouts

Finish garnishing with edible flowers. The endive & tomato tartare is ready

Pair it with a glass of wine and enjoy!