Melon Carpaccio with edamame beans, fueru wakame and sesame oil

(For 4 portions)

• 1 medium melon   
• 60g cooked edamame beans
• 24 pieces Salad Pea 
• 4 pinches fueru wakame (dried seaweed)  
• 4 drizzle sesame oil

• Peel, cut in half and deseed the melon.
• Using a peeler, make some fine strips out of the melon and cover the bottom of each plate.
• Divide the beans for 4 portions and arrange on each plate.
• Drizzle with the sesame oil and arrange the equivalent of one pinch of fueru wakame on each plate.
• Finish with the salad pea and serve immediately

Recipe: Franck Pontais