Minted melon Carpaccio

Minted melon Carpaccio

Soneva Fushi


INGREDIENTS (4 persons)

Rock melon 600 grams
Green apple 200 grams
Cucumber 150 grams
Almond 20 grams
Minted 5 grams
Extra virgin Olive oil 50 grams


Cut apple and cucumber in to dices, roughly chop almond, toss with salt, pepper & olive oil in a s/s bowl, refrigerate, slice the melon as thin as possible, arrange on the plate over lapping each other, refrigerate. Place the apple salad on the middle of the melon carpaccio, sprinckle with mint.

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