Grilled watermelon salad with sprouts, dried fruit and flowers
By Graciela Montaño
1 h
4 raciones
Difficulty:
Media
Ingredients
- 1 small watermelon
- 1 tablespoon sweet paprika or paprika
- 1 teaspoon salt with piquín chili and lemon
- ½ cup balsamic vinegar
- 80 grams of peeled and chopped almonds
- ½ cup water
½ cup sugar - 120 grams of halved yellow tomatoes
- 50 grams of onion sprouts
50 grams of beet sprouts - 100 grams crumbled Cotija cheese (optional)
- 2 pinches of ground marjoram
- 1 lemon (just the zest without the white part)
- Salt and pepper
- Edible flowers for serving
- In a small saucepan, over medium heat, heat the sugar with the water until syrupy.
- Add the balsamic vinegar and heat a little more to a slightly thick consistency.
- Cut the watermelon into rectangular pieces of about 8 cm x 4 cm.
- Grill the watermelon and yellow tomatoes on a grill.
- Dredge only one of the corners with the salt mixture with chili and paprika.
- To serve, draw concentric circles on the plate with the vinegar preparation.
- Place the watermelon stick and on top place yellow tomatoes, beet and onion sprouts.
- Sprinkle the Cotija cheese to taste.
- Sprinkle the almonds and marjoram.
- Season with salt and pepper and finally add a little lemon zest.
- Serve with edible flower petals (organically grown and pesticide free).
- Do not consume stem, base or pistils. Only petals.
