On a visit to Vancouver a few weeks ago, I had a phenomenal Tuna Watermelon Salad at the Fable Kitchen in Kitsilano, with chunks of seared tuna tossed with feta, cucumber, egg, anchovy and guanciale (cured meat from Italy, prepared from pork jowl).
I came across another watermelon salad recipe and it was pretty good. (I can add the seared tuna when I learn how to sear tuna !)
pitted black olives, roughly chopped
pumpkin and/or sunflower seeds
red onion, finely chopped
unsalted pistachios, roughly chopped
fresh mint, chopped
pita wedges, to serve
a whole watermelon
a dash of Dijon mustard
1 garlic clove, crushed
a dash of caster sugar
extra virgin olive oil
Mix the ingredients for the dressing, set aside.
In a large bowl mix arugula, olives, seeds, onion, pistachios and mint, set aside.
With the skin on, cut 2.5 cm slices from the mid section of the watermelon, slice the skin off to make watermelon ‘steaks’, pick out and discard seeds.
Crumble the goat’s cheese, add to the arugula mixture, add dressing, toss.
Place a watermelon steak on each plate, top with arugula mixture, serve with the pita wedges.