Pickled watermelon sounds a bit quirky, but try it. It’s got the lovely flavours of fennel, star anise and chilli (which gives it a little bit of a kick). It is a delicious addition to salads and on any of my curries, particularly the coconutty ones. I also like to serve it on top of grilled halloumi or on toasted sourdough with feta, because it’s a brilliant marriage with cheese.
This sorbet tastes like the best watermelon you have ever tasted. It is really easy to make and doesn’t need an ice cream maker. My friends love it and if you love watermelon, you will too. I have taken David Lebovitz’s water melon sorbet recipe and tweaked it so it was quicker and easier to make, so you can spend more time on your sun lounger.
Makes half a litre.
3 cups approx. of fresh watermelon cut into pieces without the skin or black pips (white pips are okay)
½ cup of maple syrup or sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice
1-2 tablespoons vodka (or gin)
About 4 tablespoons of grape juice(might not be needed)
This salad, though simple, is summer on a plate even if it’s not outside. The saltiness of the feta means it doesn’t need salt, just a grinding of fresh pepper.
700g watermelon cubed
A few sprigs of finely chopped mint
A big splash of extra virgin olive oil