Ripe melon with pomegranate and Limon Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• Ripe cavaillon melon
• 1 ripe pomegranate
• Limon Cress

Preparation:

• Remove the skin and seeds from the melon.
• Roll and press pomegranate to release seeds.
• Now cut in half and collect seeds and gravy in a jar.

To finish off:

• Place some melon wedges on each plate.
• Sprinkle some pomegranate seeds on top, as well as some gravy.
• Finish with some Limon Cress.

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

Preparation time: 10 minutes 
Techniques: emulsion, raw
Plate: Wild Moon wild sage plate
Recommended drink: Ice tea (Mist Tea) (without added sugars)