Servings:
4
Prep time:
25
Cooking time:
10
INGREDIENTS
- - 2 red peppers
- - 1 melon
- - 30 mint leaves
- - Extra-virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Blanch the peppers for a few minutes until the skin starts to peel away from the pulp. Pass them in cold water and then peel them, removing all the seeds with care.
- Reduce the pulp of the peppers into little cubes and fry for a few minutes in 3 tablespoons of olive oil with a score of chopped mint leaves and a pinch of salt. Let them cool down.
- Peel the melon and cut ist pulp also into regular cubes.
- Stir the cubes of melon and pepper, add the remaining mint leaves and sprinkle with Sichuan pepper (or pepper and lemon zest), then form a kind of little domes on the plates, with the help of a bowl or a mold. Serve the dish with crispy croutons or crackers
