This colourful salad looks impressive and tastes delicious – plus, it's easy to make. Serve as a side or dessert at your next summer gathering.
VegetarianDairy freeEgg freeGluten free
Serves4
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling and infusing
Ingredients
75g caster sugar
6 slices cucumber
4 large mint springs
½ small watermelon, sliced into wedges and rind removed
handful pomegranate seeds
1 lime, juice
Method
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.
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.
