Watermelon Carpaccio

By Executive Chef Dinesh Dadlani


1. Thinly slice the watermelon core and remove the seeds
2. Trim the arugula leaves, wash them and drain the excess water
3. Arrange the thinly sliced watermelon hearts in an overlapping fashion onto a plate
4. Dress the arugula with salt, pepper, extra virgin olive oil and balsamic and place on one corner of the arranged slices
5. Mix the vanilla beans with some balsamic dressing and extra virgin olive oil and drizzle on the sliced watermelon


  • watermelon - 1 no
  • goat cheese - 20 g
  • arugula - 50 g
  • vanilla beans - 1 g
  • balsamic vinegar - 5 ml
  • extra virgin olive oil - 10 ml
  • salt to taste
  • crushed black pepper to taste