Grilled melon with mint yogurt
Japan
vegan
dessert
easy
Sabine Dietrich
FOR 4 Persons
Dessert for the residual heat of the grill
- 1 Galia melon
- 250 g soy yoghurt
- 1-2 tablespoons agave syrup
- 1 handful of fresh mint, finely chopped
- TOMAMI Japan
METHOD
Slice the Galia melon and cut off the peel. Briefly sear on both sides in a grill tray or pan.
Mix the soy yoghurt with the agave syrup and the mint.
Arrange the melon on a plate and drizzle with TOMAMI Japan. Serve with the mint yogurt.
Preparation time approx. 10 minutes
