Taste.
Cook.
Enjoy.

Ingredients

• 800 g chilled watermelon
• 200 g feta
• 75 g rocket
• 60 g unsalted pistachios
• 1 small red onion
• A handful of fresh mint
• 3 tbsp extra-virgin olive oil
• Juice of ½ lime
• Balsamic glaze to taste
• Black pepper and a pinch of sea salt

Method

1. Cut the watermelon into generous cubes and spread the rocket over a large serving plate.
2. Place the watermelon on top and add thin rings of red onion and roughly chopped mint.
3. Crumble over the feta and scatter with pistachios.
4. Just before serving, drizzle with olive oil, lime juice and a little balsamic glaze. Finish with black pepper.

Ingredients

• 500 g mixed minced meat
• 1 egg
• 50 g breadcrumbs
• 1 small onion, finely grated
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp cinnamon
• A handful of flat-leaf parsley
• 400 g chopped tomatoes
• 1 tbsp tomato purée
• 100 ml water
• 2 tbsp olive oil
• Salt and pepper

Method

1. Mix the meat with the egg, breadcrumbs, half the onion and garlic, cumin, paprika, cinnamon, parsley, salt and pepper.
2. Shape small meatballs with damp hands. Heat the oil, brown them all over and remove them from the pan.
3. Gently fry the remaining onion and garlic. Cook the tomato purée for one minute, then add the tomatoes and water.
4. Return the meatballs to the sauce and simmer gently for 20 minutes. Taste and adjust the seasoning.