Watermelon and burrata with pistachios, mint and lime

This is a simple yet refreshing and delicious salad. It is based on the Arab like for the contrasting flavours of sweet watermelon with salty Arab cheese. However, this version has been given a decadent upgrade with burrata cheese and pistachio nuts.

This salad is perfect for summer, light and refreshing with a touch of creaminess from the cheese. Your palate will love the contrasts in flavours, with sweet watermelon, salty cheese, and herby mint, which create a beautiful confluence of flavours.

This is a relatively new cookbook in my library. It is filled with contemporary Arab recipes, each one a delight, like this one. Each recipe has an introduction that pr, precedes it, explaining the origins of the dish and its history, something I enjoy about reading and cuisine, I have so much to learn about. It's a wonderful cookbook, one you'll see me cook from again.

For more recipes from this cookbook, click here.

Ingredients:

3 cups watermelon, cubed and deseeded

1/4 cup mint, roughly minced

1 teaspoon lime zest, or orange zest

A generous drizzle of olive oil

8 oz. burrata, or fresh mozzarella cheese

3-4 teaspoons pistachios, lightly toasted

A good, large grain salt, to taste

Add the watermelon to a bowl. Toss with the mint, lime zest and olive oil. Arrange the watermelon in a shallow, wide bowl, in a single layer or in two layers. Top with pieces of the burrata cheese and sprinkle with the pistachios. Serve immediately with salt on the side. Let your guests add the salt at the table so they can feel the crunch while enjoying the salad.

To serve the watermelon as a wedge: Cut a thick wedge of watermelon. Carve the flesh from the rind in a smooth curve. Toss the watermelon with the lime zest and olive oil—alternate pieces of the watermelon with the burrata cheese. Stick small buds or leaves of the mint between the watermelon and cheese. Sprinkle with pistachios. Serve with large-grain salt.