Tomato and Watermelon Carpaccio

Slice the tomato (180 g) into thin rounds and cut the watermelon flesh (300 g) into small triangles. Arrange them on a flat plate, overlapping and alternating the pieces.

Coarsely chop the pistachios (10 g) and cashews (10 g). Finely chop the basil (4 g) and mint (4 g), then mix the herbs with feta (50 g) and the nuts.

Place the feta and nut mixture in the center. Stir the stevia (10 g) into the balsamic sauce (15 g), drizzle it and the olive oil (15 g) over the carpaccio, then add lemon zest (1 g). Serve immediately.