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.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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