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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!