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🍽️ Melon Carpaccio with Pine Nuts

258 kcal · 30 min · 4 servings

Ingredients

• Honeydew melon 0.5 pc.
• Cantaloupe melon 0.5 pc.
• Galia melon 0.5 pc.
• Watermelon 0.25 pc.
• Basil, fresh 10 g
• Lime 2 pc.
• Pine nuts 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Olive oil 3 tbsp

Instructions

1. 1. Cut the melons in half.
2. 2. Scoop out the seeds with a spoon.
3. 3. Cut the melon halves into quarters.
4. 4. Carefully cut the flesh away from the rind.
5. 5. Use a peeler or grater to slice thin strips from the flesh.
6. 6. Wash the basilisk leaves under running water.
7. 7. Shake the leaves dry.
8. 8. Finely chop the basilisk.
9. 9. Cut the limes in half.
10. 10. Squeeze the juice from the limes.
11. 11. Heat a pan over medium heat.
12. 12. Toast the pine nuts in the pan without fat.
13. 13. Toast the nuts for about two minutes.
14. 14. Arrange the melon strips alternately on a serving plate.
15. 15. Distribute the fresh basilisk leaves over the melons.
16. 16. Sprinkle the toasted pine nuts over them.
17. 17. Season the carpaccio generously with salt.
18. 18. Add freshly ground pepper.
19. 19. Drizzle some olive oil over the dish.
20. 20. Serve the melon carpaccio immediately.

Nutrition per serving

• kcal: 258
• Protein: 3 g · Fett/Fat: 19 g · Carbs: 22 g