450g of watermelon, cut into 1-inch chunks
70g of vegan feta, crumbled
8-12 black or kalamata olives
½ red onion, finely sliced into rings
50-60g of rocket or mixed leaves
2 handfuls of fresh mint leaves, finely chopped plus extra for decoration
2 handfuls of toasted mixed seeds (use a shop-bought toasted seed mix for speed)
½ tbsp of lemon juice
1 drizzle of extra virgin olive oil
Salt and black pepper, to taste
Step 1Arrange all of the ingredients on a large serving plate in any way you fancy.
Step 2Drizzle over some olive oil, the lemon juice and a sprinkling of salt and pepper.
250g of frozen watermelon flesh
30ml of fresh lime juice
15ml of agave strip
Step 1Place all the ingredients in a blender with 100ml of water and blend until smooth.
Step 2Serve in a tall glass.
262g of raw corn kernels
80g of red onion, diced
90g of red bell pepper, diced
1 garlic clove, minced
1 pinch of sea salt
4½ tsp of Tabasco Green Sauce
5-inch watermelon wedges
Cooking spray, for the grill
75g of feta cheese, crumbled
1 small avocado, diced
Mint and/or basil leaves
Step 1Preheat a grill to medium high heat.
Step 2In a medium bowl, combine the corn, onion, red pepper, garlic, salt and Tabasco. Chill until ready to use.
Step 3Spray the grill grates with cooking oil and grill the watermelon 2-3 minutes per side, until char marks form.
Step 4Let cool for a few minutes, then top with the corn mixture, the feta, avocado, and fresh herbs. Serve with more Tabasco on the side.
2 medium Pink Lady apples
¼ cucumber, peeled and sliced
180g of watermelon, cut into chunks
¼ small red onion, thinly sliced
½ tsp of coriander seeds, crushed
½ tbsp of red wine vinegar
½ tbsp of extra virgin olive oil
50g of rocket leaves
Few sprigs of mint, leaves only
50g of soft goats’ cheese
Step 1Quarter the apples and remove the core, then slice each quarter thinly on the diagonal.
Step 2Place in a large bowl with the cucumber, watermelon, onion and coriander seed. Season to taste.
Step 3Drizzle over the vinegar and oil. Toss well.
Step 4Place the rocket onto serving plates, top with the apple salad, scatter with mint, spoon over the cheese and serve.
6 tbsp of maple syrup
1 watermelon, cut into wedges, skin on
1 pineapple, cut into wedges lengthways, skin on
4 peaches, halved and stones removed
Step 1Place the watermelon, pineapple and peaches into a large dish or tray.
Step 2Finely grate the zest of one lime and combine with the maple syrup and the juice of the lime.
Step 3Pour over the fruit and toss lightly to coat.
Step 4Make sure the BBQ is hot with no trace of flame
Step 5Place the pineapple and watermelon slices onto the BBQ and sear for a few seconds on each side, turning with tongs. The aim is to mark the wedges with griddle lines, but not to cook the flesh, so the BBQ must be extremely hot.
Step 6Remove the fruit slices from the BBQ and wrap in tin foil.
Step 7Leave on the side of the BBQ for around 20 minutes.
Step 8While cooking, sear the peaches and add to the foil parcel for the final 8-10 minutes.
Step 9Add the fruit to a platter or bowl and serve warm.
½ large watermelon, peeled and cut into bitesize chunks
½ bunch of radish, washed and sliced
100g of feta cheese, crumbled
40g of walnuts, roughly chopped
Handful of fresh mint, chopped
For the dressing
3 tbsp of pure maple syrup
2 tbsp of maple vinegar or cider vinegar
2 tbsp of olive oil
Step 1In a large serving bowl, mix the watermelon, radish and feta cheese together.
Step 2Add the chopped walnuts and stir again and garnish with chopped fresh mint.
Step 3In a separate bowl, whisk together maple dressing ingredients and drizzle over prepared salad.
1 unwaxed lime
100g of golden caster sugar
200ml of water, at room temperature
½ watermelon, peeled, deseeded and cut into chunks
250g of strawberries, hulled and halved, plus extra to decorate, if desired
Step 1Thinly pare the rind from the lime and put it in a small saucepan with the sugar and water.
Step 2Squeeze the lime juice into the pan.
Step 3Bring to the boil and simmer for 6-8 minutes until the volume is reduced roughly by half to make a syrup.
Step 4Remove from the heat and set aside to cool to room temperature before removing the lime rind.
Step 5Put the cooled syrup, watermelon chunks and strawberries in the bowl of a food processor and pulse until smooth.
Step 6Pour into a shallow baking dish (ceramic or metal – a metal one will freeze fastest) and spread the bright red pulp evenly.
Step 7Transfer to the freezer and freeze the mixture until the edges begin to set, for about 30-35 minutes.
Step 8Remove from the freezer and use a fork to scrape and break up the frozen portions.
Step 9Freeze again, scraping and breaking up the granita every 20-30 minutes until it resembles fluffy shaved ice – the total time will be 2-4 hours.
2 tbsp of simple sugar syrup (boil equal parts sugar and water and let cool completely)
Handful of mint
4 measures of white rum
8 measures of juiced watermelon
Step 1Into a cocktail shaker or jug, squeeze the juice of half a lime and add 2 tbsp of simple sugar syrup.
Step 2Grab a handful of mint and clap between your hands to release the essential oils and flavour. Add to the jug.
Step 3Add the rum and watermelon juice.
Step 5In a chilled glass, add crushed ice and pour over the watermelon mix. Garnish with mint and lime wedge.
20g of dried hibiscus
5 tbsp of caster sugar
650g of watermelon flesh, seeds removed and roughly chopped
Juice of 3 limes, plus lime slices to serve
Ice, to serve
4 sprigs of fresh mint to serve (optional)