Sicilian salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Skip to ingredients
- 1 small watermelon
- 2 small heads red chicorystalks trimmed, leaves separated and large ones halved
- 50ml moscatel vinegar or white balsamic
- 65g pistachios (preferably green Iranian)
- 150g aged pecorino (such as sardo, or a good aged parmesan)cut into irregular shards
- 70ml groundnut oil
- a handful fennel fronds, fennel herb or dill
Nutrition: per serving
- kcal435low
- fat25.2g
- saturates7.9g
- carbs39.1g
- sugars37.3g
- fibre2.3g
- protein11.6g
- salt0.6g
Method
step 1
Cut the melon in half through the width and reserve half for another use. Peel the other half of skin and the white pith, and then dice the flesh into 2cm pieces and put in a bowl along with the chicory leaves, season with salt and pepper, and mix in the vinegar.
step 2
Put a frying pan over a medium heat and toss in the pistachios, dry cooking for a few minutes, tossing, until they are fragrant and have started to release their oil. Season liberally with salt, roughly chop and mix into the watermelon.
step 3
Fold in the pecorino and add the groundnut oil and fennel fronds. Briefly mix again and arrange so you can see all the elements. Serve.
