1kg (2-pound) large round piece of seedless watermelon
2 teaspoons raw honey
2 cups (480g) ricotta cheese
3 medium fresh figs (120g), quartered or halved
2 tablespoons coarsely chopped roasted unsalted shelled pistachios
¼ cup loosely packed fresh small mint leaves
2 teaspoons raw honey, extra
1 Remove skin and rind from watermelon, keeping the flesh as a whole round piece.
2 Using a vegetable peeler, peel rind thinly from the lime. Cut lime rind into long, fine strips. Juice lime; reserve 2 tablespoons juice.
3 Combine lime juice and honey in a small bowl; stir in ricotta.
4 Place watermelon piece on serving plate; spread ricotta mixture on top. Pile figs on top; sprinkle with nuts, mint and lime rind.
5 Drizzle with extra honey before serving, cut into wedges.
The Carousel thanks Lorna Jane for this recipe from the The Fit Woman’s Cookbook $44.99, available here.