Created by chef Alexis Delassaux
To be paired with the Summer Margarita
Created by chef Alexis Delassaux
To be paired with the Summer Margarita
summer margarita & tomato and watermelon salad pairing
INGREDIENTS
- for 2 people
- 50g watermelon
- 3 raspberries
- 1 tomato
- 1 red beetroot
- 1 red pepper
- 5 pomegranate seeds
- 10g feta
- 4 mint leaves
- 10g olive oil
- 50ml raspberry vinegar
- 10g honey
INSTRUCTIONS
Step 1
Slice the beetroot and put it in a baking tray with 500ml of water, 3g of salt, 10g of honey and cover with aluminium foil. Bake at 150°C/300°F for 2 hours.
Step 2
Drizzle the red pepper with olive oil and bake in the oven at 180°C/360°F for 40 minutes until the skin turns black. Remove the skin and chop up the pepper.
Step 3
Cut the tomatoes and half of the cooked beetroot into small squares. Halve the raspberries, and dice the watermelon.
Step 4
Put the remaining half of the beetroot into the food processor, add 500ml of water, 50ml of raspberry vinegar, salt, and blend to a puree.
Step 5
In a bowl, mix the vegetables, tomato, watermelon and beetroot together. Season with olive oil, raspberry vinegar, salt and lime juice.
Step 6
Put a spoonful of the beetroot puree onto a plate. Add the vegetable mixture, and garnish with a sprinkling of very finely chopped mint leaves. Finish by adding the feta.
