Indulge in these delicious dishes that are hearty and healthy, and make for a great holiday spread.
120g watermelon slice
30ml aged balsamic vinegar
60g roasted multi-colour carrots
50g date & caper relish
60g burrata cheese
10g pine nuts
Cure watermelon in solution of soy, balsamic vinegar, sugar, salt, and pepper. Cut it in nice triangle cuts and arrange them in a serving plate. Arrange multi-colour carrots, date and caper relish and burrata cheese. Garnish with pinenuts, microgreens and red radish slice.
Recipe courtesy, Chef Vicky Ratnani, The Runway Project By Pizza Express