Watermelon and ricotta salad with barbecued lamb cutlets
“Quick ways with watermelon.”
- ¼ small watermelon (cut into 2cm pieces)
- 2 large kiwifruit (cut into wedges)
- 1/2 small red onion (sliced)
- 60g baby rocket leaves
- 1 tbsp sherry vinegar
- 2 tbsp hazelnut oil
- 1/2 tsp Dijon mustard
- salt and pepper
- 200g ricotta
- 12 lamb cutlets
A light and delicious summer barbeque idea with a difference.
Method
Combine ¼ small watermelon (cut into 2cm pieces), kiwifruit (cut into wedges), onion (sliced) and baby rocket leaves in a large bowl.
Whisk 1 tbsp sherry vinegar, 2 tbsp hazelnut oil, 1/2 tsp Dijon mustard, salt and pepper.
Pour dressing over salad and toss gently.
To serve
Divide salad between plates and crumble over ricotta. Cook cutlets on a preheated hot barbecue or char-grill until medium-rare or cooked to your liking.
Serve cutlets with watermelon salad and jacket potatoes.
