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.
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Denne historien er fra June 16, 2020-utgaven av WOMAN'S WEEKLY.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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