It’s hot, sunny, and the line outside the Gelateria di Berna is (rightfully) around the corner — their vegan sorbets are pretty fantastic. After a nice, sweaty run the other day, I decided that an ice cream reward was just the thing to put those calories right back on. I chose cucumber-lime, watermelon and grapefruit-black pepper (my personal favourite), and the combination hit the spot perfectly on a sultry summer evening. It got me thinking about a light, cold summer salad, the kind of starter or light lunch that you can throw together on a hot day when the thought of turning on the oven is less than appealing. It’s a work in progress, but I’m imagining a kind of carpaccio, with thinly sliced watermelon, cucumber and grapefruit, drizzled with a simple lime-olive oil-maple dressing, topped generously with freshly ground black pepper and a few torn mint leaves.
Happy summer everyone, enjoy the sunshine!
– Krem, Habakuk chef/food obssessor and resident foreigner (hence the English, sorry. I’m learning German, but it’s nowhere near blog post level yet.)