DOCUMENT

104 Ingredients Preparation Serves 3 | Preparation time: 30 minutes + at least 1 hour for marinating For the watermelon: 300 g deseeded watermelon | without the skin, cut into thin slices 2 unwaxed limes | zest and juice 2 tsp. unrefined brown cane sugar For the basil pesto: 50 g grapeseed oil 1 bunch of basil (30 g) 2 tbsp. unrefined brown cane sugar To serve: 50 g white chocolate | finely grated Accessories: Vacuum sealing bags Hand-held blender Lay the watermelon slices flat in the vacuum sealing bag. Mix 1 tsp. lime zest and 2 tsp. lime juice with the sugar; then add to the watermelon slices in the bag. Vacuum seal using the settings indicated. Leave to marinate in the refrigerator. For the basil pesto, blitz the grapeseed oil, basil, sugar and 30 ml lime juice to a very fine cream with a hand-held blender. Take the watermelon out of the vacuum sealing bag and serve with white chocolate and the basil pesto. Settings Vacuuming Vacuum level: Watermelon with basil pesto