Ingredients
Made with
Recipe for the salad:
(for four people)
One slice of watermelon
2-3 cucumbers
Oil, Salt, Pepper
Lime or lemon juice
1/2 tsp of mustard
For the ricotta curd:
1 l Bio Soya Drink
60 gr Lemon juice
Oil, Salt
2 tsp of tamari soy sauce
For the mint mayonnaise:
100 g almond drink
150 g sunflower seed oil
50 g extra virgin olive oil
10 g lemon juice
10 mint leaves
1/2 tsp of mustard
4 g salt
Preparation
Peel the watermelon and cucumbers then cut them into evenly-sized cubes. Dress with oil, salt, pepper, mustard and lime (or lemon) juice.
To make the ricotta, place the soy drink in a pan and bring to a boil for 5 minutes. Turn off the flame and slowly drizzle in the lemon juice, all the while mixing very slowly until the liquid begins to curdle. Strain the ricotta using a fine-mesh colander, then dress it with a few drops of oil, salt, pepper and tamari sauce.
For the mayonnaise, place all the ingredients – except for the oils – in a blender and process until you obtain a smooth mixture. Slowly drizzle in the oils until the mayonnaise achieves the proper texture.
Serve the salad in a bowl together with a few chunks of ricotta and mayonnaise and some borage flowers on top.
