Melon ceviche bowl

Step 1/4

• 200 g sweet potatoes
• ½ cantaloupe
• 150 g carrots
• ½ avocado
• ¼ pomegranate
• ½ chili

• knife
• cutting board
• grater

Preheat the oven to 180°C/350°F. Peel and dice sweet potatoes. Halve the cantaloupe, deseed and peel it. Peel and roughly grate carrots. Dice avocado and deseed pomegranate. Finely chop chili and set aside.

Step 2/4

• 1 tbsp coriander seeds
• 50 g wild rice
• salt
• vegetable oil (for coating)

• baking sheet
• frying pan
• pot

Spread out diced sweet potato on a baking sheet, drizzle with vegetable oil and add salt. Bake for approx. 20 min. or until sweet potatoes are soft. Toast coriander seeds in a pan without oil and set aside. Cook wild rice according to packaging instructions.

Step 3/4

• 1 shallots
• 60 ml white wine vinegar
• 7½ g sugar
• 30 ml carrot juice
• 75 ml vegetable oil

• immersion blender
• fine sieve
• large bowl

Blend shallots, white wine vinegar, sugar, carrot juice, coriander seeds and oil with an immersion blender and season with salt. Pass through a fine sieve. In a bowl, combine melon, carrots, finely chopped chili and baked sweet potato with the dressing.

Step 4/4

• 50 g mayonnaise
• 2½ g gochujang
• 25 g corn nuts
• 5 g mint
• salt

• bowl

Combine mayonnaise with gochujang paste and season to taste with salt. Divide salad into bowls and top with avocado. Dollop spicy mayonnaise on the salad and garnish with corn nuts, mint and pomegranate seeds. Enjoy!

Enjoy your meal!