Watermelon and Radish Salad

Ingredients:

800g watermelon, seedless
150ml apple cider vinegar
40g pine nuts
3 cups mixed salad leaves
1 radish, thinly sliced
1 eschalot, finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
100ml extra virgin olive oil
80ml truffle oil
1 tablespoon balsamic vinegar
Seeds of 1 pomegranate, to serve

Method:

1. Cut the watermelon into 3cm-thick slices, then cut these into large pieces and set aside.

2. Put 80ml of the apple cider vinegar in a small saucepan and place over a medium-high heat.

3. Bring to the boil, and reduce for three to five minutes, or until about one tablespoon of liquid is left. Add the pine nuts, toss to coat and transfer to a tray to cool.

4. Place the salad leaves in a bowl of iced water for five to ten minutes to make the leaves nice and crisp. Place the radish in a separate bowl of iced water for five to ten minutes, so that it becomes crisp as well.

5. To make the dressing, place the remaining apple cider vinegar in a bowl with the shallot, mustard, honey, extra virgin olive oil and truffle oil. Whisk together.

6. When you are ready to serve, place the watermelon in a bowl. Drain and dry the leaves and radish, then add them to the watermelon. Pour over the dressing and toss to combine.

7. Sprinkle with pine nuts, balsamic vinegar and some pomegranate seeds.