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.