- Serves4
- CourseSide
- Prepare10 mins
- Cook10 mins
- Total time20 mins
- Pluscooling and infusing
Ingredients
- 75g caster sugar
- 6 slices cucumber
- ½ small watermelon, sliced into wedges and rind removed
- handful pomegranate seeds
- 1 lime, juice
Method
Put the sugar and 150ml water in a small pan; warm over a medium heat until the sugar has dissolved, then turn up the heat and simmer for 6-8 minutes, until syrupy. Add the cucumber, 3 mint sprigs and a pinch of salt; cool, then chill. This can be made up to 48 hours in advance.
When ready to serve, arrange the watermelon on a plate. Sieve the syrup into a jug; discard the cucumber and mint. Stir in the pomegranate seeds, crushing a few with the back of a spoon to release the juices. Stir in the lime juice, then spoon over the watermelon. Pick the mint leaves from the last sprig; scatter over the salad to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 729kJ/ 172kcals |
---|---|
Fat | 0.9g |
Saturated Fat | 0.2g |
Carbohydrates | 38g |
Sugars | 38g |
Fibre | 0.8g |
Protein | 1.4g |
Salt | 0g |