Watermelon tartar marinated in soy sauce and hojiblanca olives | olivesatyourtable.eu

Servings

2-4

Ready in

10 min

Difficulty

Easy

Good For

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THE PLEASURE OF MINIMUM” TABLE

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WATERMELON TARTAR MARINATED IN SOY SAUCE AND HOJIBLANCA OLIVES

INGREDIENTS

Dairy free, Gluten free, Vegan

  • 150 g pitted Hojiblanca black olives
  • 800 g of watermelon
  • 300 ml gluten-free soy sauce
  • Zest from the skin of 1 lemon
  • 1 or 2 tsps chili powder
  • 120 g vegan kefir yogurt
  • 80 g chia seeds
  • Sprouts or small leaves of basil

STEP BY STEP INSTRUCTIONS

Step 1

Chop half of the Hojiblanca black olives into wedges and set aside.

Step 2

Cut the watermelon into ingots. Make a marinade with the soy sauce, lemon zest and chili in a tupper. Put the watermelon in it and let it marinate in the cold for 4 hours. In the first two hours turn the watermelon to the other side so it absorbs the sauce on all sides. Remove, strain and dice the watermelon.

Step 3

Put the watermelon cubes on a plate and add the kefir yogurt on top with a spoon.

Step 4

Add some sliced and whole Hojiblanca black olives.

Step 5

Finish decorating with chia seeds and some basil leaves or sprouts.

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