Pipirrana of fashionable watermelon and anchovies in vinegar

Chop all the ingredients very finely, prepare the vinaigrette and dress the whole mixture, leaving it to stand for about an hour. Place the anchovies in vinegar rolled up on the toothpicks together with the olives stuffed with anchovies. Present the pipirrana in an individual bowl, decorating with the toothpicks.

(Original recipe from the blog “¡Qué salá es la dulce Ali!” adapted by the Almerian Chef Josué Rodríguez)