WHAT TO DO…

HOORAY! - - QUOTABLE -

Sprin­kle a lit­tle salt, pep­per and olive oil over the cubes of seed­less wa­ter­melon and place them to the side. Thinly shave the fen­nel with a man­dolin. Ar­range the beet­root, fen­nel, wa­ter­melon and the wa­ter­cress length ways on a plate. Scat­ter some pis­ta­chio over salad, then place goat’s curd quenelle on top. To make the vinai­grette, whisk beet­root fin­ish­ing vine­gar, lemon olive oil and a pinch of salt and pep­per to­gether. Pour over salad and serve.

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