While it’s still summer we must all cavort and rejoice and indulge ourselves in summery recipes that will seem wholly unacceptable come autumn. This one for Watermelon Pizza, taken from The No-Cook Cookbook by Sharon Hearne-Smith (Quercus, £20), because none of the recipes require an oven, is one such recipe. Not only do we very much enjoy the fact it’s called a watermelon pizza, we’re really into the sweet and savoury flavour combos going on here (fig, feta and raspberry dressing?! *dies*). Also we’ve finally found something to do with a watermelon. Other than carry it.
Watermelon Pizza with fig, feta & raspberry dressing
Serves 2 (or 4 as a starter)
2 round watermelon slices, about 20cm in diameter, 2cm thick
2 ripe yellow, orange or red tomatoes, thinly sliced
2 fresh figs
100g feta cheese
50g pitted black olives, halved
25g roasted hazelnuts, roughly chopped
Small handful of fresh mint leaves
Small handful of fresh wild rocket
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
2 tbsp white balsamic vinegar
To make the dressing, whisk the oil and vinegar in a small bowl. Add the raspberries and whisk them in gently until roughly crushed. Season to taste.
Remove any seeds from the watermelon slices, if you prefer.
Spread with half of the raspberry dressing, reserving the rest.
Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.
Cut each fig into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the hazelnuts, mint and rocket, and serve at once.
Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.
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