From Simon Bryant’s Vegies, Simon Bryant, Lantern, 2012.
The recipes from Simon Bryant’s book all look great but often require a little searching to find all of the ingredients because they are not always mainstream. However when I get the chance I’m generally keen to try them and the ingredients for this salad were pretty easy to come by: watermelon, tomatoes, basil, mint, pistachios.
The watermelon was sliced and peeled leaving triangles of flesh. These were brushed with olive oil and placed on a grill for a couple of minutes each side. They were then put on the serving plate, a couple of tomatoes cut into pieces mixed with them and some torn basil and mint leaves sprinkled over. A good handful of roasted pistachios went on top. Olive oil was then dribbled over as well as a couple of tablespoons of vincotto. A good helping of freshly ground black pepper was sprinkled over.
This was a refreshing salad as watermelon always seems to give. I loved the tangy sweetness of the vincotto and the mint against the juicy melon slices.
Ease of cooking: ✔✔✔✔✔