Courgette and melon timbale
Freshness guaranteed!
What you need: (for 4 people)
- 1 small melon
- 80g of mesclun
- 3 courgette, long enough
- 16 slices of kiwi
- 4 slices of raw ham
- Fresh chives
- 3cl olive oil Olivière
- 3cl of spiced vinegar
- Salt & Pepper
- Trim the courgettes and cut 8 strips lengthways, as long as possible, then set aside.
- Grate the rest of the courgettes, and in a salad bowl, season them with the vinegar and olive oil. Season with salt and pepper.
- Cut the melon into small cubes. Add the cubes to the grated courgettes and mix again.
- Place 2 slices of courgette crosswise in a cookie cutter, with the ends of the slices extending beyond the circle. Press down hard enough so that the strips stick together and do not move afterwards.
- Add ¼ of the courgette/melon mixture and press down well.
- Add a slice of cured ham (if necessary, cut it back) and press down again.
- Close by putting the ends of the courgette slices on top. Hold them together with the kiwi slices.
- Repeat the operation 3 times to obtain one tray per person.
- Turn out at the last moment onto plates and serve with the mesclun, and any leftover ingredients not used to create the timbales.
Tip: Also try Nepalese pepper vinegar or wild blackberry balsamic.
