Shiso & Watermelon Salad

Recipe by
Nico Rasile
Servings:
2
Prep Time
10
mins
Cooking TIme:
0
mins
Total Time:
10
mins
Difficulty:
*
*****

Ingredients

200g watermelon

100g ricotta

5g purple shiso

5g green shiso

1g coriander

10ml olive oil

1g red chilli

Method

Dressing:

In a small bowl drizzle the olive oil, finely chop the green shiso , chili and coriander. Give them a quick mix and it is ready to go.


Salad:

Peel and dice up the watermelon into 1cm cubes, place in a mixing bowl. Pour over the dressing and lightly toss the melon.


Serve:

Place in a bowl in layers, on top of each layer spoon a little ricotta and once done sprinkle some purple shiso over the top.

Minicrops ingredients used:

SALE

Micro Shiso (Purple)

15g
£
3.20
3.20
In Stock
Out of Stock
Nico Rasile

Nico is a graduate of Royal Academy of Culinary Arts and has over 20 years experience working as a chef in some of London’s most prestigious restaurants including the Wolseley, Dinner by Heston, and Odette’s. Nico joined MiniCrops as Head of Food and Recipe Development because he is a champion of the ingredients he works with and passionate about sustainable food.

All Recipes by this chef