Watermelon carpaccio with iberico chorizo

What goes in

• 400 g watermelon, cut into paper-thin slices
• 60 g Iberico chorizo, thinly sliced
• 1/2 red onion, finely chopped
• 30 g pistachio nuts, crushed
• 40 g Spanish sheep cheese (Manchego), grated
• 1 lemon, zested
• 2 tbsp extra virgin olive oil

How to do it

1. 01

   Slice the watermelon paper-thin using a peeler and arrange the slices on a serving platter.

2. 02

   Finely chop the red onion and crush the pistachio nuts.

3. 03

   Scatter the chopped red onion and crushed pistachios over the watermelon.

4. 04

   Arrange the Iberico chorizo slices on top.

5. 05

   Grate the sheep cheese over the dish and add the lemon zest.

6. 06

   Finish with a drizzle of good olive oil and serve immediately.