Aka going out on a limp and experiment in the kitchen (and on this blog!)! Yes, I am venturing into food! Remember this article? I am slowly but surely pushing myself to overcome that lack of self confidence and food photography skills, and put myself and my food out there! A fresh take on a summer side dish, my interest in this recipe was first tickled, or should I say pickled (#puninteded), when I saw it on a cooking show on tv. I adapted the recipe to my family’s taste, gave it a go, and there we had it: instant hit! If you’re having a family BBQ on a hot summer’s eve these next few months, add this to your table, next to the potato salad & corn on the cob and enjoy!
Oh, and please do read to the end for delicious second spin on this recipe! (#2forthepriceofone)
1 watermelon (preferably 1 – 1.5 kg)
275ml apple cider vinegar
1 cup white sugar
2 tbsp salt
zest and juice of 1 lime
1 tbsp coriander seeds
1 tbsp mustard seeds
6 dried cloves
a pinch of cinnamon
125ml extra virgin olive oil
1 tbsp dried oregano
1/2 red onion
a handful of chives
a handful of parsley
a handful of mint
20 min + 1 hour to rest
Let’s get cooking:
Wash and peel the outer layer of skin of the watermelon, and cut the rind into 1.5cm cubes. Place in a bowl and set aside. Cut the pink flesh of the watermelon into 2.5cm cubes and set aside in the fridge.
Place 250ml vinegar, the water, sugar, salt, lime zest, mustard seeds, coriander seeds, cinnamon and cloves in a saucepan and bring to the boil over a high heat. Set the pan aside and allow the pickle to cool for about 15 minutes, before straining it if you like. Pour the liquid over the watermelon rind, making sure you cover the rind completely, and put the bowl in the fridge to pickle for at least one hour.
Nothing like a dressing to elevate the taste of a salad, so whisk 25 ml of apple cider vinegar, 2 tbsp pickling liquid, lime juice, olive oil and dried oregano together. Quarter the radishes, peel and thinly slice the red onion and add all to the watermelon flesh. Add in the pickled rind as well, finely chop the chives and parsley, tear the mint in pieces, and sprinkle the herbs over the salad, together with a drizzle of the dressing. All that’s left to do is to serve and enjoy it!
When adding in the rind into the salad, I collect the pickle in a jar and keep it in the fridge for the next time, or if I want to serve this dressing with another dish. Why go to all the trouble of making that gorgeous golden liquid if you can only enjoy it once, right?
Also, if you’re not too keen on the idea of eating the rind, just cook up the pickling liquid to make the dressing. Combine the diced watermelon flesh with the radishes, red onion, herbs and the dressing, and be surprised at how delectable this version is as well!