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🍽️ Zucchini-Melon-Carpaccio

210 kcal · 30 min · 4 servings

Ingredients

• 300 g honeydew melon (0.5 honeydew melons)
• 250 g zucchini (1 zucchini)
• 200 g feta cheese (9 % fat absolute)
• 0.5 small lemon
• 2 tbsp classic vegetable broth
• 2 tbsp white balsamic vinegar
• salt
• 3 tbsp olive oil
• 4 dried tomatoes (without oil)
• 2 tbsp walnut kernels
• 1 tbsp pink peppercorns

Instructions

1. 1. Remove the seeds from half of the honeydew melon using a teaspoon.
2. 2. Cut the melon into wedges and peel off the skin.
3. 3. Wash the zucchini and dry it with a cloth.
4. 4. Use a vegetable peeler to slice the melon and zucchini into very thin longitudinal strips.
5. 5. Arrange the slices decoratively on a large platter.
6. 6. Line a baking sheet with baking paper.
7. 7. Slice the feta cheese and place the slices on the tray.
8. 8. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
9. 9. Heat the cheese in the oven for 10 minutes.
10. 10. Squeeze half of the lemon and measure out 1 tablespoon of juice.
11. 11. Whisk the lemon juice with vegetable broth, vinegar, and salt in a bowl.
12. 12. Stir the olive oil into the sauce until well combined.
13. 13. Finely dice the sun-dried tomatoes.
14. 14. Coarsely chop the walnuts.
15. 15. Stir the tomatoes, walnuts, and peppercorns into the sauce.
16. 16. Distribute the warm feta cheese over the carpaccio.
17. 17. Drizzle the dish with the sauce.

Nutrition per serving

• kcal: 210
• Protein: 7 g · Fett/Fat: 17 g · Carbs: 6 g