Monday, 8 February 2016


Sweet, savoury and crunchy this watermelon salsa is a perfect accompaniment to any grilled meat or chicken. 

Watermelon + basil salsa
It reminds me of a hot Sydney summer and I love to eat it chilled.  I think it goes especially well with my Chicken Tabaka, the sweetness and crunchiness of the watermelon enhances the crispiness of the chicken skin and the aroma of basil highlights the flavours of the meat.

To make a salsa you need:
600 gm watermelon flesh
Half a cup of tightly packed basil leaves
½ of a red chili, seeds removed
1 small red onion finely chopped
2 tbsp extra virgin olive oil
Salt and freshly cracked black pepper

Cut the watermelon into pieces of similar thickness and then slice them into thin long strips.  Holding it all together, turn the whole lot around by 90 degrees and again slice into thin strips.  You will end up with a very evenly, finely sliced little cubes of watermelon which is what salsa is all about.  
Watermelon + basil salsa

Watermelon + basil salsa

Watermelon + basil salsa
Add finely chopped red onion, chilies and torn basil leaves, pour in the extra virgin olive oil and season with salt and pepper.  Mix the salsa gently and give it a taste.  The saltiness should be in perfect balance with the sweetness, you should also taste some salt and the aroma of the basil leaves.  Adjust the seasoning to your liking and serve as an accompaniment to “Chicken Tabaka” or other grilled meat.


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