Photo by Warren Buckland
This salad also works well using watermelon as the only fruit. It was last summer’s go-to dessert and will probably be this summer’s as well. It is perfect after a big meal on a hot day.
- Put everything except the pomegranate or mandarins (if using) and coconut cream into a bowl and toss gently but well.
- Place on a serving platter, or in individual glasses or bowl, sprinkle some coriander sprigs and the pomegranate or mandarin segments, if using, on top and serve with the coconut cream on the side.
More of Ray’s recipes from the Hawke’s Bay Food and Wine Classic 2015