Refreshing Tomato Watermelon Salad

Watermelon and tomatoes are a perfect match. This bright red, fresh and light salad makes an ideal summer side dish. The sumac gives the perfect hint of tangy lemony flavor to this refreshing summer salad.

serves 2 - 4

25g red onion (finely chopped)

1 mild green chili (finely sliced)

250g ripe cherry tomatoes

250g watermelon (peeled)

olive oil

lemon juice

salt and pepper

1- 2 tbsp pine nuts

1 tsp sumac

small handful of fresh basil leaves chopped

Add the red onions and chili into a medium mixing bowl. Drizzle with a little olive oil and a squeeze of lemon. Season with salt and pepper, mix well.

Next, slice the tomatoes into quarters and add to the bowl. Cut the watermelon into small cubes and add to the bowl, mix well and set aside.

Place a dry frying pan over a medium-low heat. Add the pine nuts and keep shaking the frying pan every couple of seconds to prevent the nuts from burning. As soon as the nuts are slightly browned, take the frying pan off the heat. Transfer the nuts to a small bowl to cool for a moment.

Just before serving, sprinkle pine nuts, basil and sumac over the top. Perfect with grilled meat and poultry, or just enjoy it by itself.

Lemon Thyme

Lemon Thyme | f/4.5 | 1/500 sec | ISO3200

Whole Whitefish with Potatoes, Tomatoes and Olives

This Mediterranean inspired whitefish recipe is super easy and colourful, packed with bold flavours and fresh ingredients. The fish is seasoned with lemon and thyme, a classic Mediterranean combination that goes well with whitefish.

serves 2

1 whole whitefish, about 400 - 500g

8 small boiled potatoes

half of a small fennel

6 – 8 cherry tomatoes

1 garlic clove

2 spring onions

10 – 12 olives

1 tbsp small capers

½ lemon

2 - 3 sprigs of thyme

1 dl white wine

salt and black pepper

olive oil

a small bunch of fresh parsley

Preheat the oven to 200° C.

Cut the potatoes and tomatoes in half. Thinly slice the fennel, garlic and spring onion.

In a baking dish, mix potatoes, tomatoes, garlic, fennel, olives, capers and half of the onions together. Drizzle generously with olive oil and season with a little salt and pepper, adding a squeeze of lemon juice. Sprinkle half of the thyme on top.

Rinse and dry the fish, then rub with olive oil and season with salt and pepper. Stuff the fish with lemon slices and rest of the thyme. Lay the fish on top of the potatoes and other ingredients.

Bake 5 minutes, add wine and bake 15 – 20 minutes until the fish is just cooked through. Scatter over remaining spring onions and parsley before serving. Delicious.