Grilled watermelon with raw vegan cheese and balsamic vinegar glaze
For the grilled watermelon:
1 seedless mini-watermelon
Salt and pepper
Slice the watermelon and using a cutter, obtain some disks, grill them for 30 seconds on each side. Season with salt and pepper and set them aside.
For the cheese:
See last month’s recipe. To try something different, you can replace the almonds with other nuts or use only cashew nuts
For the balsamic vinegar glaze:
2 tablespoons balsamic vinegar
1 teaspoon maple syrup (or another natural sweetener)
1 tablespoon soya sauce
In a small pot heat the balsamic vinegar and the soya sauce. Bring them to boil, add the maple syrup and stir until your obtain a thick glaze.
To plate, put the grilled watermelon slice at the centre of the dish, decorate with the cheese and other ingredients at choice and then sprinkle with the balsamic vinegar glaze. I decorated it with small cantaloupe balls, olives and some salad.