zoom Watermelon, pomegranate and mint salad
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    Watermelon, pomegranate and mint salad

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    Watermelon, pomegranate and mint salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes, plus cooling and infusing
    • Cooking time: 10 minutes
    • Total time: 20 minutes, plus cooling and infusing

    Serves: 4-6

    Ingredients

    75g caster sugar
    6 slices cucumber
    4 large mint sprigs
    ½ small watermelon, sliced into wedges and rind removed
    handful pomegranate seeds
    1 lime, juice 

    Method

    1. Put the sugar and 150ml water in a small pan; warm over a medium heat until the sugar has dissolved, then turn up the heat and simmer for 6-8 minutes, until syrupy. Add the cucumber, 3 mint sprigs and a pinch of salt; cool, then chill. This can be made up to 48 hours in advance.

    2. When ready to serve, arrange the watermelon on a plate. Sieve the syrup into a jug; discard the cucumber and mint. Stir in the pomegranate seeds, crushing a few with the back of a spoon to release the juices. Stir in the lime juice, then spoon over the watermelon. Pick the mint leaves from the last sprig; scatter over the salad to serve.

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    This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue

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