Watermelon, berry and halva salad

Watermelon, berry and halva salad

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

A lovely summer dessert using perfectly ripe berries and sweet refreshing watermelon in a light vanilla syrup. Add little nuggets of sweet-bland halva for textural contrast. Serve with wafers and vanilla ice cream or your favourite sorbet — we like Watermelon and rosewater or Yoghurt and honey— for a more elaborate dessert.

Vanilla sugar syrup

Ingredients

Quantity Ingredient
100g caster sugar
100ml water
1 vanilla bean, split and seeds scraped
1 lemon, zested
1 small seedless watermelon
250g blackberries
250g raspberries
250g strawberries
1/3 cup finely shredded baby mint leaves
sprigs elderflower, (optional)
100g pistachio halva, crumbled

Method

  1. To make the vanilla sugar syrup, put the sugar, water, vanilla bean and lemon zest in a small saucepan. Bring to the boil, then simmer gently for about 5 minutes. Remove from the heat. When cool, remove the vanilla bean; this can be washed and reused to flavour your canister of sugar. Chill the syrup until ready to use.
  2. Use a melon baller to scoop out balls of watermelon. Put into a mixing bowl with the berries, mint and elderflower sprigs, if using, and pour on half the vanilla sugar syrup (use the rest in another dessert). Toss gently, then divide among four serving bowls. Sprinkle on the halva and serve at once.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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