Watermelon Salad

Caramelised watermelon with baby carrots and crispy bitter leaf salad


  • 4 pieces watermelon deseed & cut to 6cmx4cm
  • 60 g sugar
  • Balsamic vinegar
  • Olive oil
  • 100 g of washed baby carrots
  • 30 g of red chard leaves
  • 100 g of cherry tomatoes
  • 30 g of leaves of mizuna
  • 30 g of leaves of amaranth


Wash and dry the salad greens then mix.Slice the cherry tomatoes in half.Sauté the carrots in a pan with a drizzle of olive oil and a pinch of salt for 2-3 minutes. Remove.Coat the watermelon in white sugar then place in a pan without oil until they slightly golden caramelize and release their juice. Remove the watermelon and add to the juice you have released a few drops of balsamic vinegar.

Arrange on each plate a piece of the caramelised watermelon and then distribute over the top the sautéed carrots, then dress the mixed salad leaves and cherry tomatoes in a bowl and place on top as a garnish and dressing. Serve immediately.Enjoy

Some of my work for Pub Dining - Sauce Magazine via @Juliofoodstyle