Ingredients
For the pickled watermelon
- Casa de Mare white wine vinegar 100ml
- Everyday Favourites whole black peppercorn 1g
- Tate & Lyle caster sugar 80g
- World of Spice white mustard seeds 3g
- Fresh bay leaves (chilled) 1g
- Watermelon (chilled) Half a watermelon
For the salad
- Kalos feta cheese (chilled) 1kg
- Olives Et Al. Kilamata pitted olives 120g
- Basil (green, chilled) 15g
- Cucumber (chilled) 35-40mm
- Fancy leaf little gem lettuce (chilled) 1 lettuce
- Fancy Leaf wild roquette baby leaf rocket salad (chilled) 200g
- Mint (chilled) 15g
- Parsley (flat, chilled) 30g
- Radish (chilled) 200g
For the dressing
- Everyday Favourites sesame seeds 25g
- La Española pure olive oil 180ml
- Lime (loose) 2 limes
- Red chillies (chilled) 10g
- Hilltop Blossom honey 60g
- Everyday Favourites whole black peppercorn 0.5g
- Casa de Mare sea salt 3g
Method
To prepare the pickled watermelon:- Dice the watermelon into 1cm squares to prepare
- Place all of the other ingredients into a pan and add 200ml of water. Bring this to the boil and simmer for 2-3 minutes.
- Add the watermelon and remove from the heat. Allow it to cool and steep overnight.
- Toast the sesame seeds until golden and leave to cool.
- In a bowl, add the olive oil and then the zest and juice from 2 limes. Dice the red chilli, and add this along with the honey, black pepper and sea salt together. Whisk the ingredients and then set the dressing aside until required.
- Wash and remove the leaves from the baby gem lettuce.
- Wash and chop the herbs, and slice the cucumber and either slice or quarter the radish.
- Place the salad leaves into a bowl and add the chopped herbs, and sliced cucumber.
- Crumble the feta over the top and add the picked watermelon.
- Drizzle over the dressing and toss the salad.
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