Melon carpaccio with yoghurt and berries


Serves 4

  • 1 small melon
  • 1 punnet blueberries
  • 1 punnet blackberries
  • 200 g Greek yoghurt
  • 1 tbsp icing sugar
  • cinnamon


Peel the melon, remove the seeds and thinly slice. Arrange the slices on a serving platter or, if you prefer, on 4 side plates. Wash the blueberries and blackberries and gently dry.
Place the yoghurt in a bowl, add half the icing sugar and a pinch of cinnamon and mix well until creamy. Spread the cream over your melon carpaccio, decorate with the berries and dust with the cinnamon and remaining icing sugar.

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