A really delicious vibrant summer salad that can be made in ten minutes! 


Serves 4 as a side


1/2 a watermelon, skin removed and sliced into 1cm thick wedges
200 grams cherry tomatoes, halved
60 grams rocket leaves
1 fresh jalapeño, sliced
150 grams ricotta
1 large handful of fresh mint leaves
1 large handful of fresh coriander leaves
35 grams pistachios, roasted and chopped
3 tablespoons good quality olive oil
Juice of 1 lime
Salt and pepper


In a large bowl toss together the watermelon, cherry tomatoes, rocket leaves and sliced jalapeños. Add half the mint and coriander leaves and drizzle with olive oil and lime juice. Place in a serving bowl, spoon dollops of ricotta on top and decorate with pistachios and remaining mint and coriander leaves. Season with salt and pepper.