Ingredients
- 600 g yellow melon
- 600 g white melon
- 600 g clean celery
- 200 g cucumber
- 75 g egg white
- 70 g flour
- 55 g seed oil
- 50 g sorrel
- 30 g fresh ginger
- 20 g milled durum wheat semolina
- 20 g milk
- 6 pcs zucchini flowers
- lemon
- flax seed
- fennel
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the recipe of melon and cucumber salad with celery soup, mix the flour with the semolina, seed oil, egg white, milk and 1 tablespoon of white wine: you will get a fairly consistent batter. Spoon the batter into a plate lined with baking paper to create very thin tongues. Sprinkle with flax seeds. Bake at 180 ° C for 9-10 minutes.
FOR SALAD: Peel the ginger and cut it into small pieces. Blend it with the touch of celery and the juice of 1 lemon, then pass the smoothie through a sieve to remove the fibers. Peel the cucumber, cut it in half lengthwise, remove the central part with the seeds and reduce it in half slices. Peel the melons and cut the flesh into cubes. Clean the courgette flowers and cut them into strips. Compose the salad by mixing melons, cucumber, sorrel and courgette flowers, then pour the celery soup and complete with a drizzle of extra virgin olive oil and freshly ground pepper and fennel. Accompany with flax seed waffles.
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