Recipes
Date posted: 05/09/2023
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.