Wholesome Child : Wholesome Child full
219 INGREDIENTS 1/4 seedless watermelon ( approx 2kg) 3/4 cup (105g) sheep’s feta cheese, crumbled juice of 2 limes or lemons 1/4 cup (5g) fresh mint, finely chopped sea salt and pepper, to taste INSTRUCTIONS Cut rind off watermelon then chop into small cubes and place in a medium-sized bowl. Add feta, lime juice and mint and season with a pinch of salt and pepper. Serving and storing leftovers: Serve immediately or store in the fridge for up to 4 days. Prep time: 15 mins Makes: 16 slices INGREDIENTS 1 large seedless watermelon (7-9kg) 1-2 cups (250-500ml) whipping cream (depends on the size of your watermelon) 1/2 tsp vanilla extract or powder (optional) seasonal fresh fruit (for topping) EQUIPMENT electric hand mixer INSTRUCTIONS Remove the top and bottom from the watermelon as well as the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Pat the outside of the watermelon dry with paper towels. This is a very important step as it helps the whipped cream adhere to the watermelon. In a large bowl, whip the cream until firm and creamy. Add vanilla extract or paste, if using, and whip to combine. Frost the watermelon cake with the whipped cream and top with your favourite fruits and berries or serve without. Serving and storing leftovers: Serve immediately or store in the fridge for up to 3 days. 219 Watermelon Cake When my daughter turned two and started daycare we served a watermelon cake for her birthday. The kids loved it, the teachers thought it was the best idea ever and parents were amazed at how quickly it disappeared! VEG Vegetarian Gluten Free Nut Free Nut Free “Watermelons are high in potassium, vitamin C and phytonutrients including lycopene.” step 6: balance fruit Watermelon & Feta Salad Prep time: 10 mins Serves: 2-3 VEG Vegetarian Gluten Free Egg Free Egg Free TIP For a dairy-free version, try whipped coconut cream or our Coconut Cream Frosting (see page 281), or simply top with berries.