Piccolo cherry tomato, watermelon and mint salad

30 minutes


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 nuts, (small) roughly chopped
  • sea salt
  • black pepper
  • extra virgin olive oil
  • goat's curd, quark or ricotta, to serve


To begin, wash the tomatoes under a cold tap, drain well and cut each one in half
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
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
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