Tuesday, June 01, 2010

A Taste of Things to Come.

No true recipe today, but certainly a worthwhile suggestion. Having seen a photo of wedges of the deep-red watermelon on a plate mixed with slices of grilled halloumi and cooked string beans - all given a lemon and oil dressing. It occurred to me that slices of the watermelon looked very much like spiced meat, and if cut thinly into large enough slices, the watermelon could be folded into 'cornets' and salads (with or without cooked meats) could be stuffed inside. When chilled, watermelon become delightfully crisp, so if served straight from the fridge, could make a refreshing nibble on a hot day.