Open lasagna of watermelon, fennel carpaccio, dill, baby spinach, ricotta, yellow cherry tomato and lemon, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • 1 small watermelon without seeds 
  • 1 small fennel 
  • 2 sprigs of fresh dill 
  • Box of Sea Fennel
  • 1 lemon 
  • 12 yellow cherry tomatoes 
  • Handful of fresh baby spinach leaves 
  • strong dash of olive oil El Flamenco 
  • black pepper 
  • coarse sea salt 


Fennel carpaccio: 

  • Cut the fennel paper thin with a sharp knife or plane. 
  • Season with black pepper and sea salt, as well as some lemon juice and a dash of olive oil. 
  • This may marinate for a few minutes. 

Carpaccio watermelon: 

  • Cut thin slices of watermelon and place them on a waiting plate. 


  • Build up the same amount of mixed fennel and watermelon carpaccio over the four plates. 
  • Cut yellow cherry tomatoes into slices and divide them between the fennel and the watermelon. Also some small spinach leaves. 
  • Spoon marinade juice over. 
  • Finish by dividing all the garnishes on the plates: dill and Sea Fennel pieces. 
  • Finish with a few drops of fresh lemon juice and tasty olive oil. 

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes
Techniques: raw, marinating
Plate: Wild Moon large deep ceramic
Aangeraden drank: Ice tea (without added sugars)

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Frank Fol – The Vegetables Chef®


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