This spicy melon carpaccio is a delicious twist on tradition and perfect for summer!
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
1/2 chili pepper
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.