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July

Beetroot and Watermelon Carpaccio

 

INGREDIENTS (serves two)
  • 200g watermelon
  • 150g candy striped beetroot
  • 10g fynbos dried
  • 125g goat’s cheese
  • 80g baby salad leaves
  • 15ml lemon oil
  • 3g sea salt
  • 10ml cream
METHOD
  1. In a thick base pot boil water, add beetroot with the fynbos and a pinch of salt and cook until soft.
  2. In a mixing bowl combine the goat’s cheese, cream and salt and whisk until smooth and fluffy.
  3. Cut watermelon into desired size and place in the fridge and allow to cool.
  4. Dress the baby salad leaves with lemon oil and salt and serve.
Watch How it is Made

Add some vigour and colour to your winter diet with a refreshing Beetroot and Watermelon Carpaccio Salad. Tasty and satisfying even on cold days, this cheerful salad harnesses the goodness of fresh, seasonal beetroot and locally sourced goat’s cheese. From farm to fork at its very best!

Eat it for health and enjoyment at Camissa Brasserie throughout July. Diverse and delicious, Camissa Brasserie’s evolving menu encourages the exploration of Western Cape-inspired dishes and homegrown flavours that aren’t readily elsewhere in the world.

Booking is essential.
Email TableBayDining@suninternational.com or call +27 21 406 5988.