Watermelon, tomato, mint and goat cheese salad

While the pairing of grilled sausages with a watermelon and goats cheese salad may sound odd, pork is often served with fruit – the sweetness of fruit pairs well with the savouriness of the meat. Goats cheese and balsamic vinegar help bring the different elements of this dish together.

Watermelon, tomato, mint and goat cheese salad Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 4 English pork sausages
• 400 g piece watermelon, peeled
• 1 bunch mint, leaves picked
• 250 g cherry tomatoes
• 150 g marinated goat cheese, plus 1 tbsp oil
• 50 ml balsamic vinegar
• salt, to taste

Instructions

1. Preheat the oven to 200 ˚C (fan forced 180˚C). Heat a grill pan over medium-high heat.
2. Cook the sausages, turning regularly until browned on all sides. Transfer the pan to the oven and bake for 15 minutes or until cooked through.
3. Meanwhile, dice the watermelon and cut the cherry tomatoes in half. Place the watermelon, tomatoes, goat cheese and oil, vinegar and a pinch of salt in a bowl and gently toss. Transfer to a serving bowl and tear over the mint.
4. Serve the sausages with the salad on the side.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Signature Salad

Watch the full episode here

G

Watch the full episode here

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