Kohlrabi Carpaccio with Melon

Today we have a spicy version of a carpaccio packed full of flavor.

Ingredients:
1 serving of seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving of melon
1 serving of vegetables (e.g. kohlrabi and arugula)
Fresh ginger
1/2 chili pepper
Vinegar
Salt and pepper

Preparation:
Roast the seeds in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the seeds from the melon, cut into thin slices and remove the skin. Wash arugula, drain and spread on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash chili, cut into thin rings and sprinkle over it. Grate the ginger, and mix with the pepper and vinegar. Allow to marinate for about 10 minutes and then add the seed mixture, and add this to the arranged kohlrabi and melon.

For those who don’t like it that hot, you can omit the chili altogether and just stick with the ginger and vinegar!

Tomato, Egg, and Avocado Carpaccio

This easy and fast carpaccio recipe is simple, delicious, and great as a lunch or dinner recipe.

Ingredients:
¼ tsp black sesame seeds
1 tomato 
1 serving of avocado
1 serving of hard boiled eggs
1 serving of lettuce 
Fresh herbs
Apple cider vinegar
Oil 
Salt and pepper

Preparation:
Toast the sesame in a dry pan and set aside. Wash the tomato and peel the eggs. Wash the lettuce and cut into bite-sized pieces. Mix dressing of 1 tablespoon of oil and 1 tablespoon of apple cider vinegar with 1 tablespoon of fresh herbs, salt and pepper. Halve the avocado, remove the pit and and peel. Cut the eggs, tomato and avocado into slices and place them in a circle, alternating between slices. Season with salt and sesame seeds. Arrange the lettuce in the middle of it, serve immediately with dressing. Enjoy!

Melon Carpaccio

This spicy melon carpaccio is a delicious twist on tradition and perfect for summer!

Ingredients:
1 serving seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving melon
1 serving vegetables (e.g. kohlrabi and arugula)
Salt and pepper
Fresh ginger
1/2 chili pepper
Vinegar

Preparation:
Roast the seed mixture in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the skin and seeds from the melon, cut into thin slices. Wash the arugula, pat dry, and spread out on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash the chili, cut into thin rings and add to the plate. Make a dressing with the ginger, vinegar, a little bit of water and salt and pepper. Allow to sit for 10 minutes, then mix with the seeds, and pour over the plate. Enjoy!

Tips: For those who don’t like it that hot you can omit the chili.