Watermelon, pomegranate & mint salad

Watermelon, pomegranate & mint salad

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.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling and infusing

Ingredients

  • 75g caster sugar
  • 6 slices cucumber
  • 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

729kJ/ 172kcals

Fat

0.9g

Saturated Fat

0.2g

Carbohydrates

38g

Sugars

38g

Fibre

0.8g

Protein

1.4g

Salt

0g

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