Baked Watermelon and Zucchini Salad
Surprise guests with baked watermelon – the texture becomes meaty when baked. LCHF friendly.
Ingredients
Number of portions
Baked watermelon
1 watermelon
10 ml rapeseed oil
2 tsp Santa Maria Smoked Paprika
Squash & mint salad
500 g squash
2 tsp salt
10 g fresh mint
50 ml rapeseed oil
1 tbsp lemon juice and zest
{10 tsp apple cider vinegar
{0,2} tsp Santa Maria Black pepper, ground
Yogurt sauce with cumin
4 dl creamy yogurt
{0,5} tsp Santa Maria Cumin
{0,5} tsp salt
How to prepare
Baked Watermelon
Set oven to 175°C.
Divide the melon into 4–5 cm wide pieces, remove the peel and place on baking sheet.
Brush the melon pieces with canola oil and season with smoked paprika.
Bake the melon pieces for 70–80 minutes until the pulp has a firm consistency and slightly crispy edges. Halfway through cooking time, flip the pieces.
Store cold or in room temperature until serving.
Squash & mint salad
Shred squash on a mandolin. Put in a bowl, salt and stir. Let stand for a while, then squeeze out the liquid.
Season with mint, rapeseed oil, lemon juice, lemon zest, vinegar and freshly ground black pepper.
Store cold until serving.
Yogurt sauce with cumin
Simply mix the ingredients and place the sauce in a pipe lid bottle.
All together
Put melon pieces on a plate.
Place the squash & mint salad on the side.
Squeeze on the yoghurt sauce.
Tip! Roast the melon kernels, they go great sprinkled on top of this dish, fish or meat.
Recipe categories
Food