Watermelon and Ricotta salad

Summer in a bowl. Fresh and fulfilling


  • 1⁄4 seedless watermelon, peeled and cut to 2cm pieces
  • Seeds from half a Pomegranate
  • 1⁄2 small Spanish onion, thinly sliced
  • 60g baby rocket, trimmed 1 tbsp sherry vinegar
  • 1 tbsp hazelnut oil 1 tsp Dijon mustard
  • 200g fresh ricotta
  • 2 tbsp pumpkin seeds toasted


  • Combine watermelon, pomegranate, onion and rocket in a large bowl.
  • Whisk together vinegar, oil and mustard, season to taste, and then pour over salad and toss gently to combine.
  • Serve topped with crumbled ricotta and pumpkin seeds.