Ingredients
- 300 g watermelon
- 1 red pepper
- 1 red onion
- 2 small cooked red beets
- 200 g red cherry tomatoes
- 8 round red radishes
- 4 tbsp goji berries
- 80 g spinach shoots
- 80 g beet sprouts (red chard)
- 100 g gooseberry
- Some edible nasturtium flowers
- For the dressing
- 100 g fresh raspberries
- 40 ml grape seed oil
- Salt
- Sumac (optional)
Instructions
1. Prepare the vinaigrette: mix the raspberries, sumac and salt. Whisk the raspberry pulp with the grape seed oil as you would to make a mayonnaise.
2. Cut the watermelon into large cubes. Cut the red pepper and the beets into small cubes. Halve the cherry tomatoes and finely chop the red onion. Cut the radish into thin strips.
3. In a salad bowl, combine all the ingredients with the red currants and mix gently, season with the vinaigrette. Add a few nasturtium flowers.
Recipe : Sébastien Perrot & Yannick Ferraton (Sofitel Le Grand Ducal)
