- 10
Ingredients
- For the basil oil:
- 1/2 cup sunflower oil
- 4 oz fresh basil
- Salt
- For the tomato seeds:
- 1 lb ripe tomatoes (4)
- For the water melon cylinders:
- 1 lb water melon
- To finish:
- Maldon salt
- 10 4"kebab sticks
Preparation
Step 1
For the basil oil:
1. Remove the fresh basil leaves from the stalk.
2. Blanch the leaves in boiling salted water. Plunge the leaves in iced water and drain.
3. Blend the basil and the oil in a food processor until you get a purée. Press the mixture through a sieve using the back of a spoon to obtain a thick oil.
For the tomato seeds:
1. Cut off the ends of the tomato.
2. Remove the flesh in such a way that the seeds remain visible. Cut the base that connects them to the inside. Get 10 seeds.
3. Place on a tray with a rack in the fridge.
For the water melon cylinders:
1. Use a 1¼" diameter pineapple corer to make the cylinders.
2. Cut the cylinders into 2/3" thick disks
Final Steps & Preparation:
1. Place the tomato seeds on a cylinder of water melon.
2. Arrange the kebab in such a way that it is rather oblique and sprinkle with Maldon salt and a few drops of basil oil.