HEIRLOOM TOMATO, WATERMELON AND CONFIT LEMON SALAD
1 cup (220g) caster sugar 2 seedless lemons, thinly sliced 750g heirloom tomatoes (or other tomatoes) ¼ watermelon, cut into chunks ½ bunch basil, leaves picked 100ml extra virgin olive oil Juice of 1 lemon Place 750ml water and sugar in a saucepan with 3 tsp salt and place over medium heat.
“This zinging salad champions the tomato”
Bring to a gentle simmer and remove from heat. Cool, then add lemon slices. Cover with baking paper to ensure lemons are submerged and place back on the lowest heat possible. Cook for 30 minutes, or until the lemon rind has become translucent. Drain, then cool completely in the liquid.
Cut the heirloom tomatoes into quarters and arrange them on a serving platter with the diced watermelon. Add a few slices of the confit lemon and sprinkle with the basil leaves. Season well to taste with salt and cracked black peppe. Finish by drizzling over the olive oil and lemon juice.
NUTRITION • 4G PROTEIN • 4G SAT FAT • 77G CARB • 77G SUGARS • 25MG SODIUM • 540 CAL (2255KJ)