- 10
Ingredients
- For the blanched cherry tomatoes:
- 8 2/3 oz cherry tomatoes
- For the watermelon balls:
- 10 1/2 oz watermelon
- For the basil oil:
- 4 oz fresh basil
- 1 1/2 cup sunflower oil
- salt
- To finish:
- 10 fresh basil leaves, 1 1/2" long
- freshly ground black pepper
- Maldon salt
- 10 4" kebab sticks
Preparation
Step 1
For the blanched cherry tomatoes:
1. Use the point of a knife to make two slashes in the form of a cross in the bottom of the tomato and to remove the base of the stalk from the top.
2. Blanch in boiling water for 5 or 6 seconds.
3. Drain and cool in ice-water.
4. Peel.
For the watermelon balls:
1. Peel the watermelon and choose the tastiest, firmest part, where there are no pips.
2. Use a scoop to make 10 round balls, which should be the size of the cherry tomatoes.
For the basil oil:
1. Pull the basil leaves off the stalks and blanch in boiling water.
2. Freshen in iced water. Drain.
3. Blend with the oil in a food processor. Press the mixture through a sieve. Season with salt.
Finishing Touches & Presentation:
1. Make the kebabs in the following order:
---cherry tomato
---basil leaf
---watermelon ball.
2. Season the watermelon and tomato with the Maldon salt and freshly-ground black pepper.
3. Place vertically on the plate and drizzle a little of the basil oil over the tomato.