A lovely light and refreshing salad to have on the table any time over summer. Add the dressing just before serving otherwise the juice from the tomatoes and watermelon will dilute the flavours.
Serves: 6-8
INGREDIENTS
400 grams red tomatoes
½ small ripe watermelon
¾ cup pomegranate seeds
Fig balsamic dressing
2 tablespoons olive oil
2 teaspoons fig balsamic glaze
1 tablespoon sherry vinegar or red wine vinegar
1 clove garlic, crushed
sea salt and pepper
METHOD
Cut the tomatoes in half and remove the seeds. Cut into rough chunks and place in a large bowl. Peel the watermelon, cut into the same size pieces and add to the tomatoes.
Dressing: Whisk everything together in a bowl and season with salt and pepper.
To serve: Add half the pomegranate seeds to the tomato mixture and toss with the dressing. Transfer to a serving bowl and sprinkle over the remaining pomegranate seeds
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.