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

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