PER SERVING
60 cals, 2.2g fat, 0.2g sat fat, 7.6g carbs, 4.9g total sugars
WATERMELON WITH SAFFRON YOGURT, BASIL AND MINT
I really like this serving method for any watermelon dish, sweet or savoury. Hand on heart, I saw the idea when I filmed in the Turks and Caicos Islands, where chef Colin Watson at Sandals Beach reigns supreme.
SERVES 4
A few saffron stamens
2tbsp boiling water
3cm-thick slice watermelon
150g 0% fat unsweetened yogurt
10 fresh mint leaves
10 fresh basil leaves (I prefer Thai basil)
2tbsp lightly toasted sunflower seeds
Freshly ground black pepper (optional)
1 Place the saffron into an egg cup and add the boiling water. Stir and then leave to cool.
2 Place the watermelon slice onto a large serving plate and remove any seeds with a fork, then cut into 8 even wedges.
3 Beat the yogurt and spread evenly over the watermelon, leaving 2cm at the edge; it’s nice to see the colour contrast, especially when you begin to add more ingredients.
4 Finely slice the mint and basil and decoratively sprinkle over the yogurt, then top with the toasted sunflower seeds.
هذه القصة مأخوذة من طبعة June 16, 2020 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June 16, 2020 من WOMAN'S WEEKLY.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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