Watermelon and raspberry salad with honey yoghurt

AT A GLANCE

  • Serves 6 people

  • 560 gm (2 cups) thick natural yoghurt
  • 175 gm (½ cup) honey, or to taste
  • 700 gm piece seedless watermelon, scooped into balls with a melon baller
  • 250 gm (about 2 punnets) raspberries
  •  
  • Watermelon and lime syrup
  • 220 gm (1 cup) caster sugar
  • 175 ml dessert wine
  • 200 gm watermelon flesh, coarsely chopped
  • 1 vanilla bean, scraped seeds only
  • Juice of 1 lime, or to taste
01   For watermelon and lime syrup, combine sugar and dessert wine in a small saucepan and stir over medium-high heat until sugar dissolves. Add watermelon and vanilla seeds, bring to the boil and cook until syrupy (8-10 minutes), remove from heat and cool, strain, then stir in lime juice to taste.
02   Meanwhile, combine yoghurt and honey in a bowl and set aside.
03   Arrange watermelon and raspberries in bowls, drizzle with syrup and serve immediately with honey yoghurt.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

MIA ASKER AND EMMA KNOWLES

FEATURED IN

Feb 2009

Feb 2009

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