Bohemian mushroom goulash
Foto: Johannes Kittel
Cut the watermelon in 12 equally long pieces (approx. 12 x 2 x 2 cm). Before frying, patwith a kitchen paper. Fry briefly in a teflon-lined panwith some olive oil. Place 3 pieces each on a warm plate. Slice the cheese very thinly with a grater and place over the melon. Sprinkle with the herbs, some olive oil, lime juice, and season with salt, pepper and chili. Decorate with olives and pan-fried bread chips.