WATERMELON GRANITA (Serves 4)
Ingredients
½ watermelon
½ cucumber
100g feta cheese
1 bunch fresh mint
1 bunch fresh basil
1 lemon (juice)
3 tbsp olive oil
Salt & pepper to taste (optional) herb oil for finishing
Recipe
Hollow out half a watermelon.
Juice most of the flesh and freeze overnight.
The next day, scrape the frozen juice with a fork to make the granita.
Inside the watermelon shell, layer cubes of cucumber, feta, and watermelon, like a fresh Greek-style salad.
Top with plenty of the watermelon granita.
Garnish with a few extra cubes of cucumber, feta, and watermelon on top, plus fresh herbs.
Finish with lemon juice, olive oil, and, if you’ve got some, a drizzle of herb oil from a previous recipe.
Serve immediately
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Hey guys, today we’re making watermelon granita topped with a cucumber and feta salad. I start by hollowing out a watermelon. I keep the flesh for the salad cubes and the rest I blend into a granita. Make sure to freeze your juice overnight. With this summer’s heat waves , I wanted to give you something super duper fresh. And I think this recipe is exactly what you need. You’ll notice all the summer stars are here: cucumber, feta, watermelon, mint, and basil. I seasoned it with some lemon juice and olive oil, but feel
free to do it your own way. Got a bit of that green oil left from a previous video? Just a little drizzle on top
takes it to the next level. Best enjoyed right away
Dining and Cooking