- 1 Lililup melon
- ½ cup of chopped almonds
- 1 bunch of rocket
- Extra virgin olive oil and salt
- Cut off the top part of the melon and hollow it out. Cut the melon very finely, into slices as thin as possible.
- Place each slice onto a plate, then add the chopped almonds and rocket.
- Add a dash of extra virgin olive oil and salt. Serve.
Lililup carpaccio is a different way to enjoy this melon. Here is a recipe for an exquisite appetiser, which can be made in 10 minutes. A delicious nibble to have on little toasted tortillas or crackers. Let’s get cooking!
Enjoy an innovative concept – it’s healthy, too.
Here is a step-by-step guide to this easy, tasty recipe. Our Lililup carpaccio is perfect for special occasions, a fancy lunch or a weekend dinner, a family celebration or for your next Christmas or New Year’s party.