Sautéed watermelon with savoury crumble and goats cheese
De variant met de crumble
This recipe has been a favorite for years at the Mangiare restaurant whenever watermelon is in season. I have also sometimes served these discs with a vegetarian paella, because it resembles scallops in texture. The vegetarian in the room almost left it on her plate, she thought it was a piece of meat.
Ingredients
Savoury crumble
45 gr cold butter (plant based or normal)
45 gr flour
45 gr walnuts
45 gr Parmezan
1 bayleaf
Pepper
Salt
Fennelseeds ½ ts
Dressing
15 ml white wine vinegar
15 ml appelcider vinegar
2 gr salt
50 ml olive oil
50 ml grapeseeed oil (huile de pépins de raisin) or rapeseed oil
Melon
1/2 large of 1 small water melon
25 gr nutoil or olive oil
25 ml aceto balsamico or tamari
25 gr walnuts, in crumbles
75 gr soft goatscheese, crumbled
small hand rucola
Utensils
cuttingring 6-8 cm
bakingpaper
frying pan
foodprocessor of handmixer with cutting knife (for the crumble)
Method
Crumble
Without crumble, it also looks quite nice.
Quickly chop all ingredients together in food processor with the cutting blade. use the butter as cold as possible.
bake 15 minutes on a tray (on baking paper) in oven at 180 degrees, cool off break into pieces
Dressing
Dissolve the salt in vinegar, add oil and mix.
Melon
With the 6-8 cm round cutter, cut melon into 2 cm slices (inside the skin, only the red). Remove superficial pits, 3 slices pp. Heat pan over medium heat. When very hot (feel with your hand 1 cm above the bottom of the pan), a little oil in the frying pan, fry the melon slices on both sides until you see caramelization and it changes color (a bit like you do with meat). This really takes 4-5 minutes per side. remove from heat and extinguish with aceto. Be careful, can flambé due to high temperature.
To serve
A bit of dressing in bowl, coat the rucola leaves. Place on round plate. Make a small tower of three melon slices, crumble, cheese and walnuts over it.