Mike Van de Elzen: Caramelised watermelon salad with honey olive dressing

Caramelised watermelon salad with honey olive dressing

Cook time: 5 minutes 

Prep time: 25 minutes 

Serves: 6 

1 small watermelon, cut into 1/4 lengthways and then 3cm slices  

3 tbsp caster sugar  

1/2 cup pitted kalamata olives  

4 tbsp liquid honey  

6 fresh basil leaves  

200gm soft Danish feta or goats' feta (optional) 

Heat a cast-iron skillet until very hot. Pat the watermelon slices dry with paper towels as much as you can. Sprinkle one side only with a thin layer of sugar. Add the watermelon to the skillet, sugared side down, and cook over high heat just until the sugar is lightly caramelized, about 30 seconds. Transfer the watermelon to plates, browned side up, and allow to cool slightly.  

Now, make up the dressing by simply placing the olives into a blender and quickly blitzing with the honey. Or you can finely chop the olives by hand and add them to the liquid honey.  

To serve: 

Simply drizzle over the olive honey dressing over the plated watermelon and finish with some basil and smashed feta if required. 

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