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Watermelon, pomegranate and mint salad
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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
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.
This recipe first appeared in Waitrose Food, June 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving (6) 729kJ
This recipe was first published in May 2018.