Spanish
Watermelon carpaccio with iberico chorizo
A fresh summer carpaccio of paper-thin watermelon topped with Iberico chorizo, red onion, pistachios, sheep cheese, lemon zest and olive oil.
15 minYellow FriendLiquid GoldQuality Control
What you need
2
peopleHow Maurice does it
- 1
Slice the watermelon paper-thin using a peeler and arrange the slices on a serving platter.
- 2
Finely chop the red onion and crush the pistachio nuts.
- 3
Scatter the chopped red onion and crushed pistachios over the watermelon.
- 4
Arrange the Iberico chorizo slices on top.
- 5
Grate the sheep cheese over the dish and add the lemon zest.
- 6
Finish with a drizzle of good olive oil and serve immediately.
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