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  • 1/2 small seedless watermelon

  • 150ml canned beetroot juice

  • 16 slices mojama

  • 200ml crème fraiche in a piping bag

  • Fennel frond or shoot

  • 32 marcona almonds

  • Green Mojo

  • 1 parsley bunch washed

  • 2 coriander bunch washed, no roots

  • 1 tbsp cumin roasted and ground

  • 1 tbsp fennel seed roasted and ground

  • 6 garlic cloves

  • 150ml sherry vinegar

  • 300ml olive oil

  • Salt to taste


  • 1.

    Cut watermelon in half and remove skin. Slice into 3cm slices. Place in a cryvac bag and pour beetroot juice into bag. Vacuum seal on full vacuum. 

  • 2.

    Slice mojama.

  • 3.

    Take melon out of the bag and cut a rectangle the same size as the mojama slice then place on kitchen paper to drain. Place mojama on the melon.

  • 4.

    Pipe two small amounts of crème fraiche at each end of the mojama. Place an almond on each crème fraiche. Drizzle a small amount of green mojo on the mojama and top with a shoot.

  • Green Mojo:

  • 1.

    Puree ingredients together until smooth.

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