Crisp refreshing watermelon works well in both savoury and sweet dishes. A touch of chilli in the dressing, salty olives and creamy ricotta make this a light but extremely tasty summer salad.
INGREDIENTS
800 grams watermelon, rind removed and cut into small wedges
200 grams firm ricotta, sliced, (I used Clevedon Valley Buffalo)
½ red onion, thinly sliced
5 cherry tomatoes, cut into wedges
3 radishes, cut into thin matchsticks
½ cup pitted black olives, sliced
small handful baby rocket leaves
Dressing
¼ cup olive oil
2 tablespoons lemon juice
½ – 1 teaspoon harissa
sea salt and freshly ground pepper
METHOD
Dressing: Whisk all the ingredients in a bowl and season. Add harissa to taste.
Salad: Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean tea towel.
Scatter a layer of onion, tomato, radishes and olives on a platter and drizzle with a little dressing. Arrange the watermelon wedges and ricotta on top, slightly overlapping. Scatter with the remaining ingredients, the rocket and dressing. Grind over black pepper and a pinch of sea salt. Serves 4-6
Cook’s tip: If firm ricotta is not available, spoon a softer style ricotta over the watermelon.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!