Watermelon, Tomato and Avocado Salad and Gin Dressing
This salad is eaten when freshly made. I love it at a barbecue and it is suitable to accompany a myriad of barbecued meats. But I also love to eat it at lunch time as a meal in itself. If purple basil is not available simply add additional green basil.
600g (1/4 small) watermelon (skin removed, cut into 2cm dice and deseeded)
370g (3-4 medium) tomatoes (tops and bases trimmed and cut into 16 thick slices)
12-15 green basil leaves (roughly torn)
8-12 purple basil leaves (roughly torn)
60ml (4 tbsp) Gin Dressing
30ml (2 tbsp) lemon juice
1 avocado (halved, stone and skin removed and each half cut into 4 lengthwise and 4 widthwise)
8 Pickled Vine Sweet Peppers
extra basil sprigs to garnish
Into a mixing bowl place watermelon, tomatoes and torn basil leaves.
Drizzle over 3 tablespoons of Gin Dressing. Using a rubber spatula gently toss to combine.
Gently tip salad onto a serving platter.
Drizzle lemon juice over avocado pieces and scatter avocado over salad.
Drizzle a further 1 tablespoon of Gin Dressing over avocado.
Arrange eight Pickled Vine Sweet Peppers on top of the salad and garnish with basil sprigs.
Serve at room temperature.
130ml (1/2 cup + 1 tsp) olive oil
30ml (2 tbsp) gin
5ml (1 tsp) lemon juice
1 tsp juniper berries
1 tsp brown sugar
1/2 tsp flaky sea salt
1/8 tsp freshly ground black pepper
1 tsp finely sliced mint
Into a small bowl place olive oil, gin and lemon juice and whisk to combine.
Place juniper berries, brown sugar and salt into a mortar and, using the pestle, pound until finely ground. Add to oil mixture with black pepper and mint and whisk to combine.
Use immediately or refrigerate covered for up to 5 days. If storing re-whisk to serve