ANARI WITH WATERMELON AND PUMPKIN SEEDS

Prep/Cooking Time: 0-15 Minutes

Ingredients

• 600g Watermelon
• 320g Anari cheese
• 80g Greek yoghurt
• 60g Pumpkin seeds
• 40g Olive oil
• 40g Cilantro
• 80g Rocket
• 60g Pomegranate molasses
• Salt
• Pepper

Instructions

• Place the Anari cheese and Greek yoghurt in a bowl
• Mix together till a smooth consistency is achieved
• Reserve in the fridge till needed
• Peel the watermelon and cut into uneven bite size pieces
• Reserve in the fridge till needed
• Place the pumpkin seeds on a tray and toast in the oven
• Once toasted remove from the heat and cool naturally
• Once cooled reserve in an airtight container till needed
• To serve spoon the Anari cheese mix onto a plate
• Scatter the watermelon pieces on top of the Anari
• Top the watermelon with the cilantro leaves, rocket and toasted seeds
• Drizzle with the molasses and olive oil
• Season the top with the salt and pepper just prior to serving

all

baking/pastry

bar food/snacks

bbq

breakfast

canapes

cheese

desserts

dinner

dressings/sauces

enigma c3

lunch

mini cakes & afternoon tea

nc

party bites

pasta

raw

salads

sides

soups

tapas bar

ANARI WITH WATERMELON AND PUMPKIN SEEDS

Prep/Cooking Time: 0-15 Minutes