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200 g Violife greek white crumbled
1/2 medium-sized watermelon deseeded and sliced into triangles
50 g rocket leaves
50 g Lamb's lettuce leaves
2 tbsp olive oil
2 tbsp balsamic vinegar
mint leaves to garnish
- Brush the watermelon slices with olive oil and throw on a preheated barbecue.
- Grill for 2 minutes on each side.
- Stack on a plate, one slice on top of the other. Crumble some Violife Greek White over the watermelon tower.
- Garnish with rocket leaves and lamb's lettuce, a drizzle of balsamic vinegar and fresh mint leaves.