Watermelon, Cook cheese

Watermelon with chanakh cheese

Ingredients

Servings 1
  • watermelon - 150 g
  • cooking cheese - 100 g
  • Bulgarian pepper - 30 g
  • boiled beets - 30 g
  • cress salad - 2 g
  • sesame - 2 g
  • olive oil - 10 g

Cooking

Step 1

Remove skin and seeds from watermelon and cut into cubes. Puree the beets in a blender with the addition of olive oil. Finely chop the bell pepper and mix with olive oil.

Step 2

Pour beet cream into a thin layer on a plate. Put the watermelon and cheese on the cream. Drizzle bell pepper and olive oil on top. Sprinkle with sesame seeds and garnish with watercress salad.

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