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summer margarita & tomato and watermelon salad pairing

Created by chef Alexis Delassaux

To be paired with the Summer Margarita

Created by chef Alexis Delassaux

To be paired with the Summer Margarita

summer margarita food pairing Alexis Delassaux

INGREDIENTS

  • for 2 people
  • 50g watermelon
  • 3 raspberries
  • 1 tomato
  • 1 red beetroot
  • 1 red pepper
  • 5 pomegranate seeds
  • 10g feta
  • 4 mint leaves
  • 10g olive oil
  • 50ml raspberry vinegar
  • 10g honey

INSTRUCTIONS

  • Step 1

    Slice the beetroot and put it in a baking tray with 500ml of water, 3g of salt, 10g of honey and cover with aluminium foil. Bake at 150°C/300°F for 2 hours.

  • Step 2

    Drizzle the red pepper with olive oil and bake in the oven at 180°C/360°F for 40 minutes until the skin turns black. Remove the skin and chop up the pepper.

  • Step 3

    Cut the tomatoes and half of the cooked beetroot into small squares. Halve the raspberries, and dice the watermelon.

  • Step 4

    Put the remaining half of the beetroot into the food processor, add 500ml of water, 50ml of raspberry vinegar, salt, and blend to a puree.

  • Step 5

    In a bowl, mix the vegetables, tomato, watermelon and beetroot together. Season with olive oil, raspberry vinegar, salt and lime juice.

  • Step 6

    Put a spoonful of the beetroot puree onto a plate. Add the vegetable mixture, and garnish with a sprinkling of very finely chopped mint leaves. Finish by adding the feta.

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