Zucchini-Melon Carpaccio

Ingredients

• 300 g honeydew melon (0.5 honeydew melons)
• 250 g Zucchini (1 Zucchini)
• 200 g sheep cheese (9% fat absolute)
• 0.5 small lemon
• 2 tbsp classic vegetable broth
• 2 tbsp white balsamic vinegar
• Salt
• 3 tbsp olive oil
• 4 dried tomatoes (oil-free)
• 2 tbsp walnut kernels
• 1 tbsp pink peppercorns

Instructions

1. 1.

   Halve the honeydew melon with a teaspoon, cut into strips and peel. Wash and dry the zucchini.

2. 2.

   Slice the melon and zucchini lengthwise into ultra-thin slices with a vegetable peeler and arrange decoratively on a plate.

3. 3.

   Line a baking sheet with parchment paper. Slice the sheep cheese, place it on the sheet, and bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for 10 minutes.

4. 4.

   Meanwhile, squeeze half a lemon and measure out 1 tbsp of juice. Whisk together vegetable broth, vinegar, and salt in a bowl. Beat the olive oil with a whisk until emulsified.

5. 5.

   Finely dice the dried tomatoes, roughly chop the walnuts, and stir both into the sauce along with the pink peppercorns. Spread warm sheep cheese over the carpaccio and drizzle with the sauce.