Melon Appetizer with Peppers and Mint

Servings: 4
Prep time: 25
Cooking time: 10
  1. Blanch the peppers for a few minutes until the skin starts to peel away from the pulp. Pass them in cold water and then peel them, removing all the seeds with care.
  2. Reduce the pulp of the peppers into little cubes and fry for a few minutes in 3 tablespoons of olive oil with a score of chopped mint leaves and a pinch of salt. Let them cool down.
  3. Peel the melon and cut ist pulp also into regular cubes.
  4. Stir the cubes of melon and pepper, add the remaining mint leaves and sprinkle with Sichuan pepper (or pepper and lemon zest), then form a kind of little domes on the plates, with the help of a bowl or a mold. Serve the dish with crispy croutons or crackers