Watermelon salsa is a refreshing and delicious addition to any summer BBQ. Serve with grilled Fish, Chicken, Fritters, Tofu, or Haloumi. This salsa is so quick and easy to make and looks so festive! Watermelon Salsa would be a perfect addition to summer entertaining.
Watermelon Summer Salsa
Fresh, Vibrant, and refreshing salsa for all your summer BBQs.
Ingredients
- 1 cup diced Watermelon
- 1/2 Lime
- 1/2 cup diced green capsicum
- 1 TBSP Fresh chopped Mint
- Drizzle of olive oil
- Sea salt flakes to season
- 1 small red Chilli
- 1/4 of a Red Onion
- 2 TBSP Fresh Chopped Parsley
Instructions
- Finely dice the watermelon into small cubes (approx 1/2cm square).
- Dice the Capsicum into small cubes.
- Finely dice the red onion.
- Roughly chop up the fresh Mint and Parsley.
- Add the Watermelon, Capsicum, Onion, Parsley, and Mint to a bowl. Drizzle with a little olive oil, squeeze the juice of 1/2 a lime, add sliced red Chilli and mix to combine.
- When ready to serve add Salt Flakes and Edible Flowers (I have used Purple Cornflower petals)
Notes
Make this as close to serving as possible, as the watermelon will let go of a lot of water if prepared ahead of time.
Zucchini Fritters with Haloumi and Watermelon Salsa
This is a seasonal match made in heaven. Summer brings an abundance of Zucchini and delicious mouth-watering Watermelon. Serve these fritters on Nasturtium leaves for a nutritious lunch or with a garden salad for a light refreshing meal on those hot summer nights.
Zucchini Fritters with Haloumi and Watermelon Salsa
Ingredients
- 3 small-medium Zucchini
- 1/2 cup flour
- 1 Egg (optional)
- 1 tsp Salt
- 1/4 finely sliced Red Onion (could use shallots or spring onion)
- 1/4 cup chopped fresh Parsley
- 1 TBSP chopped fresh Basil (or Chives)
- Salt and Pepper
- 1 small fresh chilli finely sliced
- 1 packet Haloumi
- 10-12 Nasturtium leaves (or lettuce leaves) to serve (optional)
- Watermelon Salsa
Instructions
- Rinse your Zucchini and grate them into a bowl. Sprinkle with 1 tsp of ground rock salt (roughly 5-6 grinds) to allow the moisture to extract. Stir through, cover, and set aside for 10 minutes.
- Finely chop your Herbs, Onion and Chilli.
- After 10 minutes or so place your grated Zucchini in a sieve and squeeze out all the extra moisture.
- Then in a clean bowl mix all your ingredients together and season well with salt and pepper.
- Heat a pan on medium-high heat with oil. Spoon your mixture into the medium-sized pan and flatten it down a bit. Cook 3-4 minutes on each side or until crispy brown.
- While your fritters are cooking, heat a small pan and fry off your sliced Haloumi until lightly golden.
- Allow your fritters to cool slightly and serve on Nasturtium leaves with a slice of Haloumi and a spoon full of Watermelon Salsa.
Notes
Alternatively, serve your Zucchini Fritters with a garden salad and top with Haloumi and Watermelon Salsa for a Light and Refreshing Summer meal.
