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Grilled watermelon salad with sprouts, dried fruit and flowers

By Graciela Montaño
1 h 4 raciones
Difficulty: 
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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
  1. In a small saucepan, over medium heat, heat the sugar with the water until syrupy.
  2. Add the balsamic vinegar and heat a little more to a slightly thick consistency. 
  3. Cut the watermelon into rectangular pieces of about 8 cm x 4 cm.
  4. Grill the watermelon and yellow tomatoes on a grill.
  5. Dredge only one of the corners with the salt mixture with chili and paprika.
  6. To serve, draw concentric circles on the plate with the vinegar preparation.
  7. Place the watermelon stick and on top place yellow tomatoes, beet and onion sprouts.
  8. Sprinkle the Cotija cheese to taste.
  9. Sprinkle the almonds and marjoram.
  10. Season with salt and pepper and finally add a little lemon zest.
  11. Serve with edible flower petals (organically grown and pesticide free).
  12. Do not consume stem, base or pistils. Only petals.
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Graciela Montaño

For quality cooking, it is just as important to make the original flavours and the freshness of the ingredients stand out as to use suitable cooking implements. And I choose Bergner because of...

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