Piccolo cherry tomato, watermelon and mint salad
Food Urchin serves up a refreshing tomato and watermelon salad recipe, sprinkled with chopped pistachios for a little crunch.
- Total:
Ingredients
- ½watermelon, medium-sized
- 250g of Piccolo tomatoes
- 1bunch of mint, (small) leaves picked and roughly chopped
- 1handful of pistachio nuts, (small) roughly chopped
- sea salt
- black pepper
- extra virgin olive oil
- goat's curd, quark or ricotta, to serve
Instructions
Step 1
To begin, wash the tomatoes under a cold tap, drain well and cut each one in halfStep 2
Cut the watermelon into two wedges and using a melon baller, scoop out roughly twenty balls. Now, avoiding the black seeds is tricky and with some of the balls, you may have to flick some of them out using a small paring knifeStep 3
Mix the sliced tomatoes, watermelon and half the mint in a bowl and season with salt and black pepper, according to taste. Personally, I think extra pepper works wellStep 4
Divide between two bowls and drizzle over some extra virgin olive oil. Add a generous spoonful of goat's curd, quark or ricotta to the side and finish by sprinkling over the chopped pistachio and remaining mint