Green Melon Nest with Roasted Pepper

Name: Apron & Atlas
Telephone: +27 72 601 8907

Mediterranean

Starter
45 min
For 4 people

Green melon filled with roasted pepper tahini, goat cheese and crispy chicken skin.

Ingredients

For the melon nest

1 large green melon, such as honeydew
1 tbsp lemon juice
1 tbsp olive oil

For the roasted pepper and tahini filling

4 large red bell peppers
2 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, finely grated
1 tbsp olive oil
1 tsp honey, optional
A small handful of fresh coriander or other herbs, finely chopped

For the goat cheese

120g fresh goat cheese
Zest of ½ lemon

For the crispy chicken skin

Skin from 2 chicken thighs or breasts
Salt

To garnish

A small handful of microgreens or young leaves
Edible flowers, such as violas
A little lemon zest
Finely chopped roasted pepper or a few drops of herb oil

Method

Roast the peppers Place the red peppers under a hot grill or directly over a flame, turning regularly until the skin is blackened and blistered all over. Transfer to a covered bowl and leave to steam for 10 minutes. Remove the skin and seeds, then finely chop the flesh.
Prepare the tahini filling Mix the roasted peppers with tahini, lemon juice, garlic, olive oil and honey, if using. Season with salt and pepper, then fold in the coriander. The mixture should be creamy but still have some texture. Refrigerate while preparing the other elements.
Prepare the goat cheese Mash the goat cheese with the lemon zest and a little cream or milk until smooth and spreadable. Season with black pepper. Keep chilled.
Make the crispy chicken skin Lay the chicken skin flat between two sheets of baking paper, with a tray placed on top to keep it flat. Bake at 180°C for approximately 20–25 minutes, until golden and crisp. Drain on kitchen paper, season lightly with salt and smoked paprika, then leave to cool before breaking into small shards.
Prepare the melon Peel the melon and remove the seeds. Using a mandoline or vegetable peeler, cut long, thin ribbons. Dress very lightly with lemon juice, olive oil, salt and pepper. Handle gently to avoid breaking the ribbons.
Build the melon nest Arrange the melon ribbons in overlapping circles on each plate, forming a small nest or ring. Leave enough space in the centre for the filling. Pat the melon lightly with kitchen paper if it releases too much liquid.
Fill and assemble Spoon the roasted pepper and tahini mixture into the centre of each melon nest. Add small quenelles or dots of goat cheese over the filling, keeping the presentation light and balanced.
Finish the plate Add the crispy chicken skin just before serving so it stays crunchy. Finish with microgreens, edible flowers, toasted sesame seeds and a little lemon zest.
Chef's Note The key to this dish is the balance between sweetness, acidity, smokiness and richness. Choose a ripe but firm green melon so the ribbons hold their shape and provide a refreshing contrast to the roasted pepper filling. The tahini should complement the pepper rather than dominate it, so add it gradually and adjust the lemon juice to keep the filling bright. The goat cheese brings acidity and creaminess, while the chicken skin adds a concentrated savoury crunch. For the best presentation, assemble the melon nest shortly before serving and add the crispy chicken skin at the very last moment.