“THE PLEASURE OF MINIMUM” TABLE
You don’t need a lot of ingredients, nor a lot of time, to prepare a mega plate, or several plates!
The day to day is already complicated, to complicate it even more in the kitchen, right?
For this reason, today’s consumers tend to be simple, to bet on recipes with fewer ingredients, that take us less time, that are more affordable, and also that generate less waste.
Because taking care of our planet actually takes very little effort.
And if there is a product that fits perfectly with this way of understanding life, it’s olives.
First of all, because they combine perfectly with all kinds of ingredients and flavors, which makes decision-making a lot easier.
Second, because they can be both the main ingredient in a dish, and the perfect topping for any recipe.
And lastly, because they can be used from a breakfast, to a snack, to lunch or dinner.
With olives, and very little more, you have the menu resolved!
WATERMELON TARTAR MARINATED IN SOY SAUCE AND HOJIBLANCA OLIVES
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
Chop half of the Hojiblanca black olives into wedges and set aside.
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.
Put the watermelon cubes on a plate and add the kefir yogurt on top with a spoon.
Add some sliced and whole Hojiblanca black olives.
Finish decorating with chia seeds and some basil leaves or sprouts.