Watermelon Carpaccio with strawberry coulis and pomegranate

Watermelon juice running down my chin and spitting black seeds at my younger brothers is a firm and welcome summer memory from my childhood. This simple recipe is a far cry from my approach to enjoying watermelon as a kid but I promise it’s equally delicious and just as fun. 

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Watermelon Platter

Dietary Details - VEG | V | GF | DF

Serves 4-6

Ingredients

Strawberry coulis

1 punnet ripe strawberries, tops removed

2 Tbsp icing sugar

2 Tbsp lemon juice

¼ seedless watermelon, sliced into half lengthways, rind removed and sliced into thin wedges

¼ cup pomegranate seeds, fresh or frozen

6 strawberries, sliced into four lengthways

1 cup microgreens - baby basil (or use small basil leaves or slice basil)

Greek yoghurt (optional)

Method

Strawberry coulis

1. Make the coulis by combining all ingredients in a high speed blender and blending until smooth. 

2. Store in a jar in the refrigerator until ready to use.

3. Coulis will store well for up to a week refrigerated.

To Assemble

1. Spoon half the coulis around the outside third of a large round platter.

2. Using the image as a reference, lay out the watermelon in a wreath formation on top of the coulis.

3. Spoon extra coulis here and there across the watermelon then scatter with pomegranate seeds and finish with sliced strawberries and basil.

4. Enjoy with Greek yoghurt, or as is.

Grower information

Western Australia is a major producer of watermelon with growing regions including Perth, Broome, Geraldton, Carnarvon and Kununurra.

Watermelons are available all year round, peaking in  the warmer months of December through to May.

Flavour friends of watermelon include citrus, cucumber, feta, black olives, red onion, mint, chilli powder, tequila and goats cheese.