Turkish-style watermelon salad
Add Review
Login to add review
Ingredients
Method
Cut the watermelon however you like – go for triangles, peel the whole thing and go for shards, or just scoop the flesh out – whatever you can be bothered to do.
Slice the chillies on an angle for a little flair, add to a bowl with the tomatoes and season generously. I like to season the tomatoes and chillies first to allow the tomato juice to run and the chillies to start to build their heat.
Go in with the watermelon next – toss it through the tomatoes and chilli with a pinch of salt. Add the herbs, lime zest and juice, and olive oil, then toss again. Let the salad sit for a good 15 minutes; the longer it sits, the better it gets.
Plate up – I like to finely grate some halloumi over the top, or crumble over some feta, then scatter over a generous pinch of Aleppo chilli flakes for that little extra oomph.
