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Taliesin
Watermelon salad
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Ingredients
Directions
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Additional requirements: lockable salad bowl.
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Chop the oregano coarsely.
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Let the mozzarella drain well.
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Cut e paprika into thin strips.
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Peel the onion, cut it in four and cut the pieces into wafer-thin slices.
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Separate the strips of onion and transfer them into a small bowl.
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Pour two thirds of the vinegar and leave the onion strips for two to three hours until they are soft and beautiful pink.
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Cut the watermelon into slices of three cm thick.
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Place the slices flat and cut off the peel.
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Cut the slices of watermelon into cubes of three cm.
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Beat in the salad bowl a dressing of the rest of the wine vinegar with the olive oil, oregano and some salt and freshly ground black pepper and spoon in the cubes of watermelon.
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Put the watermelon salad in the refrigerator for an hour.
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Cut the bread rolls mozzarella into cubes and let them drain well on a layer of kitchen paper.
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Cut the peppers into thin strips and halve the strips.
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Halve the cherryto.
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Just before serving, let the onion rings leak out in a sieve and scoop them with the mozzarella, pepper and tomato through the watermelon salad.
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Put the arugula on the spot.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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