Recipes With Watermelon: Today A Hearty One

It’s healthy, refreshed and tastes (almost) even sweeter than ice cream: the watermelon is our summer hit! Curtain up on 4 great hearty recipes.

Watermelon Salad with Mint

For 4-6 people:

• 1 kg watermelon
• 4 handfuls of mint leaves
• 1 small red onion
• 1 lime
• 20 g fresh ginger
• 2 tbsp honey
• 1 tsp sesame oil
• 5 tbsp olive oil
• salt
• 100 g peanut kernels

Peel the melon and dice the flesh bite-sized. Pluck the mint leaves and roughly chop. Peel the onion and cut into fine strips. Squeeze the limes. Ginger peel and finely chop. Mix the ginger, the juice of a lime, honey and both oils together. Roast the peanuts in a pan without fat until they start to smell. Mix all the salad ingredients and serve immediately.

Bread Salad With Watermelon

For 4 people:

• 8 slices of ciabatta
• 2 cloves of garlic
• olive oil for frying
• 80 g rocket
• 2 tbsp pine nuts
• 2 handfuls of basil leaves
• 400 g watermelon (diced)
• 100 g buffalo mozzarella (diced)

For the dressing: 2 tbsp white balsamic vinegar, 1 tsp maple syrup, 4 tbsp olive oil, salt, pepper

Dice the ciabatta. Peel and halve the garlic cloves. Fry both in 2 tablespoons of olive oil until crispy. Then let it cool down. Wash arugula, dry shake. Roast the pine nuts in a pan until golden brown. Mix the ingredients for the dressing. Mix with the bread cubes, melon, basil, rocket, pine nuts and cheese.

Also Read: Simple Recipe – Lime Olive Oil Cake

Watermelon With Quinoa Salad

• 200 g white quinoa
• salt,
• 1 organic lemon
• 3 cloves of garlic
• 4 tbsp oil for deep-frying
• 250 g sugar snap peas
• 500 g watermelon
• 1 bunch of parsley
• 1 bunch of mint,
• 50 ml olive oil
• pepper

Simmer quinoa with 400 ml water and a little salt for 25 minutes, then soak for another 5 minutes and let cool. Peel the lemon like an apple and cut out the fruit fillets between the white separating membranes. Chop the lemon fillets. Peel the garlic and cut into fine slices. Heat oil in a pot. Fry the garlic in it and drain on kitchen paper. Wash the sugar snap peas, cut lengthways into thin strips. Peel watermelon and cut into bite-sized pieces. Wash herbs, shake dry and chop. Mix the lemon fillets thoroughly with salt in a large bowl. Stir in the oil, mix the dressing with the other ingredients and season the dish with pepper.