Sunday, 29 January 2012

Watermelon, Chilli and Mint

The recipe is the title, with the addition of a little sugar. It works as a light snack, dessert or even breakfast if you don't mind a bit of heat in the morning. For two: Cube up about 1/6 of a small-medium watermelon, and toss with half a medium hot red chilli, finely chopped and deseeded. Add some chopped mint leaves, and sprinkle over about a teaspoon of sugar. Leave to macerate in the fridge for at least an hour before eating. Give it a stir, spooning the juices over the top of the fruit before serving.

 If you add feta, olives, red or spring onion and a limey olive oil dressing, and omit the sugar, you have a summer salad that was very popular in the food supplements about three years ago, that's goes well with barbecues.

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