Wash the zucchini, dry it, remove the stems. Cut into plates, fry lightly in a frying pan in oil. Put the finished plate of zucchini on a paper towel to remove excess oil.
Cut the prunes into slices.
Pass the garlic through a press and mix with the prunes.
For dressing, mix 1 tablespoon of olive oil with 0.5 tsp wine vinegar, 1 tbsp soy sauce with a pinch of salt and pepper, whisk.
Pour the dressing into a bowl with prunes and mix.
Put lettuce leaves in a salad bowl or ice cream mold, then zucchini, prunes, Korean carrots and garnish with berries, let stand for 10 minutes, sprinkle with sesame seeds.