CHEF SOHUM
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sweet and sour summer garden 

Ingredients:
1 cup Extra virgin olive oil (EVOO)
½ cup Balsamic vinaigrette 
2 Limes
2 cups Watermelon
1 Zucchini
1 Gala apple
Himalayan Pink Salt
Edible flowers
Total cooking time:
30 mins


Recipe:
  1. Spiralize zucchini into ribbons
  2. Dice watermelon and grill with light splashes of EVOO in a medium skillet until brown
  3. While the watermelon is cooking, whisk 1 cup EVOO with juice of two limes and balsamic vinaigrette until fully mixed and a light mustard yellow color
  4. Once the watermelon cubes are cooked, wrap them in the zucchini ribbons
  5. Plate with a base of the sweet and sour vinaigrette and then place the zucchini covered watermelon around the edges
  6. Sprinkle pink salt and add spiralized apple for additional crunch
  7. Decorate with flowers ​
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  • Home
  • About Me
  • Recipes
    • Série de Salades
    • Entrée >
      • Deconstructed Falafel Sandwich
      • Chickpea Avocado Chaat
      • Sweet and Sour Summer Garden
      • Quinoa Salad
      • Olive Tapenade Bruschetta
      • Paneer Stuffed Naan
      • Goat Cheese Stuffed Fried Squash Blossoms
      • Channa Masala Sushi Roll
    • Le plat principal >
      • Ratatouille Confit Byaldi
      • Quiche
      • Savory Tomate du Saltambique
      • Ricotta Gnocchi
      • White Pesto Pasta
      • Risotto
      • Ricotta and Lime Ravioli
      • Mexican Stuffed Pepper
      • Peanut Sauce Stir Fry
      • Basil Pesto Pasta
      • Creamy Marinara Spaghetti
      • Cacio e Pepe
      • Pan Seared Cauliflower Taco
      • Butternut Squash Campanelle
      • Pasta al Limone
      • Tomate Tarte aux Moutarde​
      • Zucchini Gratin
    • Le dessert >
      • Piña Colada Sorbet
      • Crêpes Suzette
      • Mascarpone Semifreddo
      • Strawberry Mille-feuille
      • Peaches with Lemon and Saffron
      • Baked Apples with Hibiscus Infusion
    • Le Expériences >
      • Spherification
      • Olive (De)Constructed
  • Stay Connected