Nothing says ‘summer’ better than ice cold watermelon. Ruby red and studded with ebony seeds, cut into fat wedges the juices running down your chin and dripping from your fingers. This is the stuff of childhood memories.
It’s also a great addition to summer salads and has become quite sophisticated. Available seedless, it marries well with cheese, especially blue cheeses such as Roquefort, Gorgonzola or Stilton and is a perfect in both colour and flavour with Feta cheese.
I have just added one of my favourite salads to our “Summer In The City” menu. It is a combination of ripe watermelon, sweet, cherry tomatoes, spring onions with a some salty, Greek Feta cheese and a fresh, lightly spiced dressing.
Leave out the cheese add some fresh figs and toasted sunflower seeds and you now have a vegan feast.
Watermelon grilled is also delicious. For this you need a really hot grill, you’re looking for colouring and a smoky taste, you don’t want the melon to cook. Serve it with grilled halibut or just as a salad with ripe tomatoes. The red, green, yellow and orange of the multi coloured Heritage tomatoes are perfect for this. Dress it with lemon juice, olive oil, sea salt and some aged Balsamic vinegar and some of the watermelon juices (the better the vinegar the stronger the flavour).
Whether it’s sorbet, salad, hot off the grill or just sliced into wedges, watermelon will tingle your tastebuds all summer long.
Copyright © Ffiona Reid-Owen (2011)
