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.