I really like this serving method for any watermelon dish, sweet or savoury. I saw the idea when I filmed in the Turks and Caicos Islands, where chef Colin Watson at Sandals Beach reigns supreme.
SERVES 4
PREPARATION TIME 20 MINUTES
few saffron stamens
2 tbsp boiling water
3cm-thick slice watermelon
150g 0% fat unsweetened yogurt
10 fresh mint leaves
10 fresh basil leaves (I prefer Thai basil)
2 tbsp sunflower seeds, lightly toasted
freshly ground black pepper (optional)
1. Place the saffron stamens in an egg cup and add the boiling water. Stir then leave to cool.
2. Place the watermelon slice on a large serving plate and remove any seeds with a fork, then cut into eight even wedges.
3. Beat the yogurt then spread it evenly over the melon, leaving a 2cm border at the edge – it’s nice to see the colour contrast, especially when you add more ingredients.
4. Finely slice the mint and basil and sprinkle over the yogurt, then add the toasted seeds.
5. Just before serving, spoon over the saffron water and a little black pepper, if using. Serve the watermelon with saffron yogurt straight away.
NUTRITION TIP Watermelon is one of the best fruits to eat if you’re dieting since 90 per cent of its weight is water and, as a result, it is low in calories.
ENERGY 109kcals PROTEIN 5.6g FAT 3g SATURATED FAT 1.2g CARBOHYDRATE 14g TOTAL SUGARS 11g SALT 0g SODIUM 0mg FIBRE 1g
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Diabetes Meal Planner by Phil Vickery will be published by Kyle Books on 8 June, price £22. To order a copy for £11 until 14 June, go to whsmith.co.uk and enter the code YOUVICKERY at the checkout. Book number: 9780857837783. For terms and conditions see www.whsmith.co.uk/terms
