This salad is definitely a celebration of summer. It’s very refreshing and perfect as an appetizer or light lunch break. Although winter is almost here, I’m sure some readers around the world can still get hold of watermelons.
Makes 2 servings.
Ingredients:
the pulp of ¼ watermelon (seeds removed), cut into bite-sized pieces
4 cups fresh rocket
1 cup leek sprouts
1 cup fresh coriander leaves
4 tablespoons pumpkin seeds (toasted)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
4 tablespoons extra virgin olive oil
the juice of 1 lemon
1 pinch whole sea salt
freshly ground black pepper (to taste)
In a large salad bowl, combine the rocket, the watermelon (which you will have previously cut into bite-sized pieces), the leek sprouts, and the pumpkin seeds (don’t forget to toast them!). Add the lemon juice, drizzle with the olive oil, sesame oil and rice vinegar, then sprinkle with whole sea salt and fresh black pepper to taste. Toss well and garnish with fresh coriander leaves. Serve chilled.
Posted in: cooked
VERSIONE ITALIANA
