Watermelon with pomegranate, pumpkin seeds and mint sugar

June 2022

The red watermelon looks, and tastes, great here, but any other green- or orange-fleshed ripe melon will also work really well. Serve as part of a summer spread or at the end of a meal as dessert.

2kg fridge-cold watermelon (ie, ½ large watermelon)
50g pecorino (or parmesan), shaved with a vegetable peeler
1½ tbsp pumpkin seeds, toasted
2 tbsp olive oil, for drizzling

For the dressing
2 tbsp pomegranate molasses
1½ tbsp lime juice
Flaked sea salt

For the mint sugar
25g mint, leaves picked to get 15g (or about 10 tbsp), then finely chopped
1 tbsp caster sugar
1 tsp lime zest
1 tsp aleppo chilli 
(or chilli flakes)

Using a sharp knife, carefully cut off and discard the watermelon skin and white pith: you should end up with about 1½kg flesh. Cut the watermelon into 1½cm-wide wedges, then put on a large platter and refrigerate until ready to assemble.

Mix all the dressing ingredients with an eighth of a teaspoon of flaked sea salt, and set aside.

Put all the ingredients for the mint sugar in a small bowl with an eighth of a teaspoon of flaked salt, then rub with your fingertips until everything has melded together.

To assemble, drizzle the dressing over the watermelon, then sprinkle over the pecorino shavings, pumpkin seeds and olive oil. Scatter the mint sugar on top and serve.