Piccolo cherry tomato, watermelon and mint salad
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Ingredients
Tomato, watermelon and mint salad with goat’s curd
- 1/2 watermelon , medium-sized
- 250g of Piccolo tomatoes
- 1 bunch of mint , (small) leaves picked and roughly chopped
- 1 handful of pistachio nut s, (small) roughly chopped
- sea salt
- black pepper
- extra virgin olive oil
- goat's curd, quark or ricotta, to serve
Equipment
- Parisian scoop / melon baller
Method
1
To begin, wash the tomatoes under a cold tap, drain well and cut each one in half
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 knife
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 well
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
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Piccolo cherry tomato, watermelon and mint salad
