Veal Skewers with Melon Chutney

Ingredients

• 375 g cantaloupe melon
• 200 g watermelon
• 20 g ginger root
• 2 Garlic cloves
• 50 ml apple cider vinegar
• 75 ml apple juice
• 0.1 g saffron strands (1 sachet)
• Salt
• Pepper
• 50 g fruit jam sugar 3:1
• 600 g boneless veal back
• 1 red chili pepper
• 1 Lime
• 2 tbsp mustard seeds
• 6 tbsp Olive oil
• 100 g purslane salad
• 4 tortilla flatbread

Instructions

1. 1.

   For the chutney, peel, deseed and scoop out the flesh of the melons with a melon baller. Peel and finely chop ginger and one garlic clove.

2. 2.

   Bring apple cider vinegar and apple juice to a boil in a saucepan. Add melon balls, ginger, garlic and saffron; season with salt and pepper and simmer gently for about 25 minutes uncovered. Add fruit jam sugar and cook for another 5 minutes until bubbling.

3. 3.

   Fill the chutney into hot twist-off jars and seal tightly.

4. 4.

   Pat veal dry, slice into thin strips and skewer onto 12 wooden sticks.

5. 5.

   Wash, trim and slice the chili pepper into narrow strips. Squeeze lime juice. Peel remaining garlic, slice thinly and mix with chili, mustard seeds, olive oil, lime juice, salt and pepper. Marinate skewers in this mixture for about an hour, then grill over high heat for roughly 10 minutes, turning occasionally.

6. 6.

   Meanwhile wash and dry the purslane salad. Warm tortilla flatbread on a hot grill, cut into quarters, and place one quarter on each of six plates with chutney, two skewers and a sprinkle of purslane.