Watermelon, tomato & feta salad Allergens: MK 800g watermelon 1kg ripe tomatoes 250g feta cheese, crumbled 40ml olive oil 1 handful of mint, chopped 1 handful of basil, chopped 2 tsp dried oregano Lo salt 1. Peel the watermelon and cut into bite-sized cubes. 2. Cut the tomatoes into quarters (size to match the watermelon) and toss in the oil with the fresh mint and basil leaves. 3. Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.
Watermelon, tabbouleh with marinated halloumi Allergens: G,Mk 600g seedless watermelon, chopped coarsely 400g halloumi, thickly sliced 625ml water 200g bulgur wheat 4 spring onions, chopped 2 garlic bulbs, peeled & thinly sliced ½ cucumber, peeled, sliced 1 handful of parsley, chopped 1 handful of fresh mint, chopped 2 tbsp olive oil 1 tbsp honey 1 lemon, zest & juice 2 tbsp olive oil Lo salt to taste 1. Combine the haloumi, thyme, oil, honey and garlic in a medium bowl. Cover and refrigeratefor 1 hour. 2. Meanwhile, bring the bulgur wheat and the water to the boil in a medium saucepan over a high heat. Cover, reduce the heat and cook for approximately 15 minutes or until tender. Drain, and rinse under cold water. 3. Drain and place the bulgur wheat in a large bowl with the cucumber, watermelon, spring onion and herbs. Whisk the zest, juice and extra oil in a small jug and season to taste. Pour the dressing over the salad and toss gently to combine. 4. Heat a large non-stick frying pan over a medium heat and cook the halloumi slices for 1 minute each side or until golden. Set aside to cool. 5. Once the halloumi is cooled, dice and serve the salad with the halloumi folded through.
Watermelon, mozzarella & pomegranate salad Allergens: MK 500g watermelon, roughly cubed 200g mozzarella, torn into bite size pieces 100g pomegranate seeds 1 cucumber, diced 1 handful of parsley, chopped 1 handful of mint, chopped 2 red chilli deseeded & finely chopped 4 tbsp olive oil Lo salt to taste 1. Cut the pomegranate in half and separate. In your hand take one half of the pomegranate and turn over. 2. With a spoon tap the shell of the pomegranate and shake the seeds into a bowl. 3. Repeat with the other half and sort through the seeds, picking out and discarding of any white bits. 4. In a medium sized bowl add together the torn mozzarella, watermelon and cucumber. 5. Mix the pomegranate seeds together with the chopped parsley, mint, chilli and olive oil. 6. Drizzle the dressing and seeds all over the mozzarella mix, turn, season and serve.
Gingered Japanese watermelon salad Allergens: G,So 500g small cubes of seedless watermelon 500g grated carrot 400g baby spinach leaves, cut into strips 4 tbsp rice wine vinegar 4 tbsp soy sauce 1 tbsp honey 4 tbsp olive oil 2 tsp chopped ginger Lo salt to taste 1. In a serving dish, layer the spinach on the bottom, then the carrots and the watermelon on top. 2. Place all the dressing ingredients in a blender or food processor and add 2 tbsp water. 3. Pour the dressing over the top. Gently stir to mix and serve immediately.
Spicy watermelon salsa with red onion & fresh coriander Allergens: So 1. In a serving bowl, mix together all ingredients. 2. Cover and refrigerate for at least one hour to combine flavours. ½ watermelon, seeded & coarsely chopped ½ red onion, chopped 1 red chilli, seeded & chopped 1 handful of fresh coriander, chopped 4 tbsp olive oil 2 tbsp balsamic vinegar Lo salt to taste
Cool watermelon & strawberry lemonade Allergens: Su 1 medium watermelon, cubed & seeded 150g strawberries 120ml fresh lemon juice 200g caster sugar 475ml water 1. Combine the watermelon, strawberries, lemon juice, sugar and water in a blender. Blend until smooth. 2. Refrigerate until ready to serve.
Sweet & spiced watermelon chutney Allergens: none 1 medium watermelon 300ml white wine vinegar 200g light soft brown sugar 2 fresh ginger, finely grated 2 bay leaf 1 tsp mixed spice Lo salt 1. Cut the pink water melon flesh away from the skin, remove any seeds, and tip into a liquidiser. Once smooth, tip the juice into a pan, bring to a boil and cook down until reduced by half. Strain the juice and set aside. 2. Using a sharp knife, peel and discard the green skin, leaving behind the pale rind. Chop this rind into 0.5cm dice. 3. Bring the vinegar, sugar and diced rind to the boil, before adding the ginger, garlic, mixed spice and bay leaf. Simmer for approximately 20 minutes until the rind has softened. 4. Pour the watermelon juice into the pan, and continue to simmer until the chutney has thickened and looks syrupy. 5. Season and leave to cool before serving at room temperature.
Amazing watermelon jam Allergens: none 1kg watermelon 600g caster sugar 3 lemons, rinsed & sliced & pips removed 1. Remove the green rind of the melon and discard. Dice the white part into small cubes and leave the red flesh mostly intact. Remove seeds. 2. In a pan, add the prepared red and white parts of the watermelon along with the sugar and lemons. 3. Bring to the boil over medium heat, and let the mixture boil slowly for approx. 2 hours, stirring occasionally. The temperature of the mixture should be just above boiling, so the jam will set. 4. Once cooked, remove lemon with slotted spoon. 5. Transfer to hot sterilised jars and seal. Refrigerate preserves after seal is broken.
Watermelon & strawberry jelly Allergens: none 1 medium watermelon, cubed 300g strawberries, chopped 100ml clear apple juice 75g caster sugar 9 sheets leaf gelatine 1 tbsp lime juice 1. Cut the watermelon into chunks. Blend to a purée in a food processor then press through a fine sieve into a bowl. 2. Put the chopped strawberries in a pan with the apple juice and sugar and cook gently for approximately 10 minutes or until the strawberries are very soft. 3. In a separate small bowl, soak the gelatine in cold water for 5 minutes to soften. 4. Press the strawberry mixture through a sieve into a small bowl. Lift the gelatine sheets out of the water and lower into the hot strawberry purée. Stir until dissolved then add to the watermelon juice with the lime juice and stir well. 5. Pour into 10 dessert pots and leave overnight to set.
Frozen watermelon with honeyed yoghurt pots Allergens: Mk 1 watermelon 500ml yoghurt 75g honey 1. Peel the watermelon, removing all of the green outer skin. 2. With the largest baller you have, scoop the watermelon flesh. Place all of the balls onto a greaseproof lined plastic tray. 3. Clingfilm the tray and place the tray in the freezer and leave overnight. 4. 15 minutes before they are to be served. Remove from the freezer and portion up into the bamboo boats or dessert pots. 5. In a jug mix the honey and yoghurt together. 6. To serve, place 3 or 4 of the watermelon balls in a dessert pot and pour over a little of the honey yoghurt.
Upside down watermelon cheesecake pots Allergens: G,Mk ½ watermelon 600g soft cheese 300ml whipping cream 250g digestive biscuit 100g fruits of the forest, 100g butter or Stork, melted 70ml agave syrup 1 tsp vanilla extract 1. To make the biscuit topping: Crush the biscuits in bowl and pour over the melted butter or Stork. Mix thoroughly until the crumbs are completely coated. Tip them into a plastic container and set aside. 2. To make the filling: Place the soft cheese, 65ml agave and the vanilla extract in a bowl, beat with an electric mixer until smooth. Pour in the whipping cream and continue beating until the mixture is completely combined. Now spoon the cream mixture into a piping bag with a large piping nozzle. 3. Remove all of the green outer skin and dice the watermelon flesh and seeds into a container. Add in the softened frozen berries and 5ml of the agave syrup and stir. 4. To serve: Pipe a covering of the cream cheese mix into the bottom of the plastic pot until it has filled half of the pot. Then top with approx. a tbsp. of the watermelon and berry mix. Then sprinkle the biscuit crumb over the top. Lid and label the pot and serve.
Watermelon & mascarpone trifle Allergens: G,Mk,E ½ watermelon (½ diced ½ blended for juice) 200g sponge fingers 200g strawberries, sliced 200g fruits of the forest 200g mascarpone cheese 200ml custard 100ml cranberry juice 1 handful of mint leaves, to decorate 1. Mix the watermelon juice (save 10 tbsp for later) with the cranberry juice and line up 10 dessert pots. 2. One by one, dip the sponge fingers into the liquid, soaking them for a few seconds and then put them into the glasses, breaking them to fit. Pour any remaining liquid into the pots. 3. Reserve some of the strawberry slices and watermelon for decoration and then share the rest between the dessert pots. 4. For the topping, beat the mascarpone cheese with a wooden spoon until softened, then mix in 10 tbsp watermelon juice, stirring until smooth. 5. Spoon the custard onto the trifles and then spoon over the mascarpone and chill until required. Serve, decorated with the reserved fruit and mint leaves.