The sun has finally got his hat on and we’re eager to dust off the BBQ’s and pull out our picnic blankets over at Bookends HQ! So if you’re like us and are aiming to be the hostess with the mostess (or host with the most of course) then why not try rustling up something a little different this summer?
Chef and food stylist Sharon Hearne-Smith is an advocate of a unique new way of cooking – that requires no oven what so ever! Her No-Cook Cookbook, which is available to buy now, reveals 100 easy, innovative and inspiring recipes to suit everyone from a total newbie in the kitchen to the most competent of chefs. Sharon offers a wealth of clever shortcuts and simple alternative techniques for transforming fresh ingredients into vibrant and nutritious meals – one of which is this gorgeous looking recipe below for a watermelon pizza!
Now we know what you’re thinking – bonkers, right? Wrong! This colourful mix of sweet and savoury is a flavour sensation and is guaranteed to be the talk of the table whenever and wherever you serve it. It’s a perfect vegetarian and gluten-free treat for a summer garden party or girls’ night in, and will definitely be the healthiest pizza you have ever eaten!
SERVES 2 (or 4 AS A STARTER)
- 2 x round watermelon slices, about 20cm in diameter, 2cm thick
- 2 ripe yellow, orange or red tomatoes, thinly sliced
- 2 fresh figs
- 100g feta cheese
- 50g pitted black olives, halved
- 25g roasted hazelnuts, roughly chopped
- Small handful of fresh mint leaves
- Small handful of fresh wild rocket
- Sea salt and freshly ground
- black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp white balsamic
- 100g raspberries
- To make the dressing, whisk the oil and vinegar in a small bowl.
- Add the raspberries and whisk them in gently until roughly crushed. Season to taste.
- Remove any seeds from the watermelon slices, if you prefer.
- Spread with half of the raspberry dressing, reserving the rest.
- Arrange the tomatoes in a single layer across each watermelon slice, then cut each ‘pizza’ into six even-sized wedges, before placing the pieces back together in their circular shape on serving plates.
- Cut each fig into six even-sized wedges and arrange one on each pizza. Crumble the feta cheese evenly over the top. Dot with the olives and drizzle with the reserved dressing. Scatter over the
- hazelnuts, mint and rocket, and serve at once.
For a twist…
Meat-eaters can top their pizza with ruffles of Parma or Serrano ham.
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