Open lasagna of watermelon, fennel carpaccio, dill, baby spinach, ricotta, yellow cherry tomato and lemon, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 small watermelon without seeds 
• 1 small fennel 
• 2 sprigs of fresh dill 
• Box of Sea Fennel
• 1 lemon 
• 12 yellow cherry tomatoes 
• Handful of fresh baby spinach leaves 
• strong dash of olive oil El Flamenco 
• black pepper 
• coarse sea salt 

Fennel carpaccio: 

• Cut the fennel paper thin with a sharp knife or plane. 
• Season with black pepper and sea salt, as well as some lemon juice and a dash of olive oil. 
• This may marinate for a few minutes. 

Carpaccio watermelon: 

• Cut thin slices of watermelon and place them on a waiting plate. 

Finish: 

• Build up the same amount of mixed fennel and watermelon carpaccio over the four plates. 
• Cut yellow cherry tomatoes into slices and divide them between the fennel and the watermelon. Also some small spinach leaves. 
• Spoon marinade juice over. 
• Finish by dividing all the garnishes on the plates: dill and Sea Fennel pieces. 
• Finish with a few drops of fresh lemon juice and tasty olive oil. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes
Techniques: raw, marinating
Plate: Wild Moon large deep ceramic
Aangeraden drank: Ice tea (without added sugars)