Delicious & Pungent – Spicy Melon Carpaccio:

MB 07-24-2019

1 serving seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving melon
1 serving vegetables (e.g., kohlrabi and arugula)
salt
pepper
some fresh ginger
1/2 chili pepper
vinegar (use a light colored one)

Roast the seed mix 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 on top. Grate ginger and add the juice, season with pepper and vinegar. Allow to steep for about 10 minutes and then add the seed mix.
If you don’t like it very spicy, rather use chili powder or omit chili altogether. The combination of fresh ginger and vinegar makes everything pleasantly spicy.