From Hungry, Guy Mirabella, Plum, 2011.
With summer in full swing and watermelons in all the shops it seemed time to try another watermelon salad.
Two thick slices of bread had their crusts removed and were torn into bite-sized pieces. They were sprinkled with olive oil and a lot of freshly ground black pepper before being placed in a hot oven for a few minutes until they had turned golden and become crisp. They tasted wonderfully crunchy and peppery at this stage.
Watermelon was now cut into pieces. A layer of it was placed on a platter. It was sprinkled with lime juice and covered with a layer of bread. Another layer of watermelon went on, then more lime juice and then more bread. Onto this lot went some chopped walnuts freshly roasted, some baby salad leaves, a few olives (Kalamata in this case rather than Ligurian as suggested) and a few chopped mint leaves. Pomegranate seeds, as listed in the recipe, were left out.
I like a good watermelon salad but I found this one—even without the pomegranate seeds—was a bit too overloaded with ingredients and, while a pleasant one, was not the best I have eaten. For me, the best part was the peppery bread bits. The watermelon seemed to become a little lost and its sweet flavour didn’t come through as well as it should.
Ease of cooking: ✔✔✔✔
Post a Comment