In a small pot, bring the balsamic vinegar to a boil. Continue to boil until it has reduced to about ½ cup and has a syrup like consistency. Set aside and allow to completely cool. If you have time, you can make the balsamic syrup ahead of time and refrigerate it for later.
In a large bowl, gently toss together the watermelon, basil, and mozzarella. If you are using the larger size mozzarella balls, first cut them into bite-size pieces.
Put servings of the salad onto chilled plates. Drizzle with the balsamic syrup. Sprinkle a little salt and pepper on top of each salad.
Off to a running start with Purple Basil grown by the Grima Brothers in Horsley Park.
This Basil is so colourful and great in a slaw: carrots, basil, garlic, snowpeas, lettuce – julianne it all. Use this is stir-fry and salads also.
So what to put on top that is great for your Liver, gall bladder and skin? What’s that? Yep, great for the ‘hidden from view’.
Make Coconut Oil Lime dressing. In a bowl put coconut oil, lime juice, rice vinegar, and salt. Add lime zest to dress salad. If you want to sweeten it use honey.
How to store:
Get a glass of water then cut stems and place in water like a fresh flowers. Remove any leaves below the water line. Pop a plastic bag over it to keep some humidity in it.
Change water every few days. Don’t put this herb in the refrigerator.
200g ricotta, processed to a smooth cream and seasoned to taste
salt and pepper
30 slender green beans, trimmed, cooked and drizzled with a few drops of extra virgin olive oil
For the roulade:
2½ cups water
1 garlic clove, finely chopped
125g chickpea flour
2 tbs coarsely chopped rocket leaves
extra virgin olive oil for the tin
For the vinaigrette:
2 ripe tomatoes, chopped
juice of 1 lemon
salt and pepper
⅓ cup extra virgin olive oil
To make the vinaigrette: In a mixing bowl blend all ingredients until smooth. Taste for seasoning and set aside until needed.
To make the roulade: Preheat oven to 200C. Oil a tin 18cm x 28cm, and line it with a sheet of baking paper. Oil the paper lightly.
Bring water, salt and garlic to simmering. Sift in the flour, whisking all the time. It will thicken at once. Continue whisking for a minute, then stir in the rocket and quickly spoon the mixture into the tin. Smooth to about 1cm deep. Bake 20 minutes until just firm.
Lay a clean tea towel on a tray, place a sheet of baking paper on top and brush it with oil. Cool the roulade for a minute and then invert onto the paper. Roll up and leave to cool for an hour.
Unwrap the roulade, spread with the ricotta filling and cover with the basil leaves and beans. Re-roll in the paper and when ready to serve, cut into thick slices and serve with the vinaigrette.
*Chickpea flour (besan) is available at health food shops and Indian grocers.