Pinchos of cherry tomato and watermelon
1 small (seedless watermelon)
1 bunch of fresh mint
500g cherry tomatoes
10 tablespoons of extra virgin olive oil
Coarse sea salt
Cut the watermelon into slices 1.5 to 2 cm thick
Remove the skin (and seeds) and cut slices into neat cubes (1.5 x 1.5 cm approx)
Cut the cherry tomatoes lengthwise into two
Transfer the cherry tomatoes and the cubes of watermelon to a large bowl, pour in the olive oil and sprinkle sea salt over the fruits.
Take a cube of watermelon, put a mint leaf on top and place half a cherry tomato on the mint leaf and then fasten together with a cocktail stick
Pairs Well With
This recipe comes from Spain. It is so simple, yet it can have such a great impact on any party.