The Table Bay Hotel’s new Executive Chef Keshan Rambarun has given Camissa Brasserie a fresh new menu – and in this recipe for Beetroot and Watermelon Carpaccio Salad, he highlights fresh flavours and combines winter veg with fresh fruit. The salad is available on the restaurant’s menu from July, helping diners to get their 5-a-day! “While we may not crave salads during the colder months, it is good to keep eating them. Fruits and vegetables have cleansing and healing benefits for our bodies because they are high in nutrients and soluble fibre. The trend towards eating simple, healthy, seasonal and raw foods is burgeoning and we want to ensure that our guests who follow this way of eating have options available to them,” says Rambarun.
Beetroot and Watermelon Carpaccio Salad
2 Small candy striped beetroot
10g Dried Fynbos (or Thyme)
3g Sea salt
125g Chevin (soft goat’s cheese)
2 Thick watermelon slices
80g Baby salad leaves
15ml Lemon oil|
Edible flowers (optional)
- Boil the beetroot with the fynbos and a pinch of salt and cook until soft. Cool, peel and slice into thin rounds
- In a mixing bowl, combine the goat’s cheese, cream and salt and whisk until smooth and fluffy. Scrape into a piping bag.
- Using a melon baller, make balls from one of the melon slices. Slice the remaining slice into very thin wedges and place in the fridge to cool.
- Dress the baby salad leaves with lemon oil and salt.
- Assemble the carpaccio by layering the watermelon wedges and beetroot rounds on a flat plate and then arrange the watermelon balls. Pipe the goats cheese balls on top of the beetroot and pile the salad leaves on top.
- Garnish with edible flowers (optional).