Serves for 2
Ingredients: 400 g watermelon, 125 g mozzarella, 80 g rocket, 2 tbsp pumpkin seeds, 1 tsp honey, 2 tbsp white balsamic vinegar, 2 tbsp olive oil, salt, ground pepper
At first you start preparing the dish by roasting the pumpkin seeds in a pan without fat. Leave it then to cool and start cutting the watermelon into cubes. If you’ve got a melon cutter you can use it to cut out balls. Our advice: Quarter the melon and remove the pulp from its skin. By doing this you can later use the skin as a salad plate. Afterwards quarter the mozzarella and clean the rocket as well as dry it on kitchen paper and pluck it if necessary. Now you can start to mix the ingredients and prepare the melon skin. Last but not least you prepare a marinade with balsamic vinegar, olive oil, honey, pepper and salt, season to taste and pour over the salad. Sprinkle with pumpkin seeds for a perfect finish.
Our Wine Recommendation
A particularly suitable match for a light summer salad is our fresh and fruity CAPREO Vintner’s Selection Rosé 2018 made from Shiraz, Grenache Noir and Mourvèdre. Alternatively our Spier Signature Range Chardonnay Pinot Noir 2019 and our Neethlingshof Rosé 2018 are a perfectly suitable companion to light dishes on warm summer days. Two uncomplicated rose wines, which round off the melon salad with its fruity character.