Crisp refreshing watermelon works well in both savoury and sweet dishes. A touch of chilli in the dressing, salty olives and creamy ricotta make this a light but extremely tasty summer salad.
INGREDIENTS
800 grams watermelon, rind removed and cut into small wedges
200 grams firm ricotta, sliced, (I used Clevedon Valley Buffalo)
½ red onion, thinly sliced
5 cherry tomatoes, cut into wedges
3 radishes, cut into thin matchsticks
½ cup pitted black olives, sliced
small handful baby rocket leaves
Dressing
¼ cup olive oil
2 tablespoons lemon juice
½ – 1 teaspoon harissa
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season. Add harissa to taste.
Salad: Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Scatter a layer of onion, tomato, radishes and olives on a platter and drizzle with a little dressing. Arrange the watermelon wedges and ricotta on top, slightly overlapping. Scatter with the remaining ingredients, the rocket and dressing. Grind over black pepper and a pinch of sea salt. Serves 4-6
Cook’s tip: If firm ricotta is not available, spoon a softer style ricotta over the watermelon.
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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.