There's nothing like a cool slice of watermelon in summer.
Brisbane chef Jan Cranitch has taken the classic fruit platter up a notch, with this watermelon salad.
The watermelon's versatility extends far beyond being a standalone delight on a summer's day.
The goat's cheese, mint, herbs and red onion some effortlessly transforms the fruit into a mouth-watering salad.
Seasoned with a simple blend of lime, mint, salt and cracked pepper, it's a perfect addition any feasting table or barbecue.
Ingredients
Method
1. Wash the outside of the watermelon.
2. Cut the watermelon in half and scoop out the best side to use for presentation.
3. Cut the watermelon flesh into chunks and place them in a large bowl.
4. Gently toss the watermelon with shredded mint, finely diced red onion, micro herbs, hemp seeds or pistachios, goat's cheese, cracked peppercorns, zested lime, sea salt, and shredded mint. (Set aside a small amount of goat's cheese for garnishing.)
5. Once mixed, carefully lay the salad back into the watermelon shell or a glass bowl.
6. Garnish with snow pea sprouts, extra nuts, and a sprinkling of goat's cheese.
7. Chill before serving and consider placing a damp cloth over the top to retain moisture if preparing in advance.