This sweet-savoury salad is power-packed with flavour. The sweetness of the watermelon – one of my favourite fruits – combines with the sharpness of desert lime and the creamy goat’s cheese. This is a great use for Pickled Succulents, which are a tangy, salty flavour bomb.
Ingredients 14
1 kg watermelon, cut into pieces
125 ml olive oil
100 ml red-wine vinegar
80 g seablite leaves
5 g sea salt
80 g desert limes, whole, sliced
80 ml lime juice
1 tbsp native currants
2 shallots, thinly sliced
100 g Pickled Succulents, see my recipe
80 g goat’s cheese, crumbled
80 g caperberries, sliced
1 spring onion (scallion), sliced
10 g sea parsley leaves
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Method 2
Place the pieces, , vinegar, , , , and in a bowl and leave to marinate for 20 minutes.
Toss through the rest of the ingredients: , (see my recipe), , , and , and eat immediately.
