Melon with anchovy, onion jam and watermelon gazpacho
Ingredients:
- 1 cantaloupe melon
- 8 fillets of quality anchovy
- 3 spoonfuls of onion jam
- 8 fresh mint leaves
- 2 spoonfuls of crumbled feta cheese
- 1 spoonfuls of virgin olive oil
- 500 g seedless watermelons
- 500 g tomatoes
- 1 garlic clove
- Vinegar (to taste)
- Salt (to taste)
Method:
1
Put the garlic clove, peeled and without its central germ, in a blender, along with the tomato, watermelon, vinegar, oil and salt. Mash the ingredients thoroughly, add water until you obtain the desired texture and put in the fridge.
2
Remove the melon’s rind and seeds and cut the melon into rectangular pieces, 5 cm-wide, 8 cm long and 1-2 cm thick.
3
Take the anchovies out of their container and remove any excess oil with absorbent paper.
4
Put the melon rectangles on a plate, covered with the onion jam and the jam topped with an anchovy. Sprinkle the crumbled feta cheese over it.
5
Complete the dish by pouring the gazpacho elegantly around the plate to keep the presentation clean.
