Today it’s all about the shape. Inspired by a photography Cubes by design studio Lernert & Sander, I decided also to give the food some shape. Dutch artists and filmmakers duo from Netherlands cut unprocessed 98 different foods into perfectly precise 2.5cm cubes joined in the symmetric rows turning it into hypnotising piece of art.
From the „can’t take my eyes off“-photo to the „can’t take my fork off“-salad: here come the ice-cold watermelon balls with almond cheese cubes, joined by the refreshing mint and chilli dressing, cause my summer goes on…
Soak the almonds in freshly boiled water for 5 minutes and peel the skin. Blend almonds together with all ingredients until smooth (it took me about 5 minutes). Line a small bowl with cheesecloth, place the mixture on it and squeeze together from all sides using a rubber band. Place the almond ball on a strainer over a bowl and refrigerate overnight. After the liquid has drained off, separate from the cheesecloth, place in a baking form and bake for 40 minutes/180°C.
Using a melon-spoon scoop the watermelon. For the dressing mix olive oil, lemon juice, agave syrup, garlic, cut mint and chilli pepper and season with some salt and pepper. Mix together with rocket salad and watermelon balls and decorate with the almond cheese cubes.