Waitrose and Partners
Pomegranate & watermelon toasts

Pomegranate & watermelon toasts

Juicy watermelon, sweet-sharp pomegranate, chilli and mint are a match made in heaven. Spoon this zingy topping over toasted sourdough and thick Greek yogurt as a summery starter or lunch, or use to crown canapés.

5 out of 5 stars(2) Rate this recipe
VegetarianHealthySource of protein
  • Serves4
  • CourseSnack
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • ½ mini watermelon, peeled and cut into small chunks (about 300g peeled weight)
  • 1 red chilli, deseeded and finely chopped
  • 1 small pomegranate, seeds (about 80g)
  • 1 tsp sea salt flakes
  • 4 slice/s sourdough bread
  • 2 tbsp olive oil
  • ½ x 25g pack mint, leaves roughly chopped
  • 300g No.1 Natural Strained Greek Yogurt
  • 1 tsp Cooks' Ingredients Zaatar
  • 2 tbsp pomegranate molasses (optional)

Method

  1. In a large bowl, mix the watermelon chunks, chillies and pomegranate seeds with the sea salt flakes, then tip into a colander, putting the bowl underneath; set aside to drain for 20 minutes. Meanwhile, preheat the grill to high. Brush the sourdough slices lightly with 1 tbsp olive oil and toast under the grill.

  2. Transfer the drained melon to a bowl; stir through the mint and remaining 1 tbsp oil. Top the toast with the yogurt, then spoon the melon mixture generously on top. Sprinkle with the zaatar and drizzle with the pomegranate molasses, if using. Serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,470kJ/ 1,470kcals

Fat

17g

Saturated Fat

6.5g

Carbohydrates

38g

Sugars

12g

Fibre

2.4g

Protein

11g

Salt

2.1g

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