Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Watermelon with summer fruit, cucumber, feta and herbs
Looks fantastic, but tastes even better! And is especially refreshing after a really hot summer's day in the shade of Mediterranean trees!
Cooking time: 20 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 1/4 | watermelon, peeled (approx. 1 kg flesh) | |
| 3 | tablespoon(s) | olive oil |
| 2 | tablespoon(s) | sushi vinegar (available in Asian stores and well-stocked supermarkets) |
| 1/2 | teaspoon(s) | chilli flakes |
| 3 | piece(s) | apricots, halved, cored and cut into wedges |
| 2 | piece(s) | peaches, halved, pitted and cut into wedges |
| 2 | piece(s) | mini cucumbers, cut into very thin slices |
| 2-3 | cm | small red onion, cut into thin rings |
| 50 | g | feta cheese |
| thai basil, nana mint, lemon verbena | ||
| juice of one lime | ||
| maldon salt | ||
- Remove the seeds from the watermelon flesh. Cut half into small wedges. Puree the other half in a blender with 2 tablespoons of olive oil, sushi vinegar and chilli flakes until smooth and pass through a sieve.
- Arrange the apricot, peach and watermelon pieces in a deep plate.
- Carefully pour in the watermelon puree so that the fruit is almost half covered.
- Carefully spread the cucumber and onion over the salad. Crumble the feta over it with your fingers and garnish with the herbs. Season with a little olive oil and Maldon salt.
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