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‘ve a list of recipes that just catch my eye for one reason or another that I immediately add to my ‘to cook’ list. Those reasons could be the choice of ingredients, the vibrant colours or just a mood and craving but all contribute to the creation of this list. Shamefully the list has been growing faster than it has even had a chance to be depleted this summer! However an easy Tuesday this week called for this vibrant and fuss free salad. Not much cooking here – just a lot of chopping and fancy scattering. Studded with pomegranate gems, hidden with crispy morsels of duck supported by a solid foundation of juicy watermelon bricks.

Having just this week returned from a bootcamp-esque paradise holiday in Greece filled with wake boarding, yoga, volleyball (I could go on), this recipe offered the perfect balance to continue the health kick while fantasising about being back in the turquoise oceans and white sands of my much beloved Greece.

It has been adapted by a recipe from ‘The Londoner’. Adapted with an alternate dressing more heavy on the lime and some extra hidden gems – roasted peanuts in any dish are rarely a bad thing. But what we do share is our appreciation for the hot duck – cold melon combo that is just so refreshing and de-wicious.

*[Alex and Alice – if you’re reading (which I hope you are), put this on your ‘to cook’ list too before summer is completely over!]

Serves 2

• 1/2 large watermelon, chopped into chunks
• 2 duck legs
• 4 spring onions, chopped
• 1 red chilli, finely diced
• Bunch of mint, leaves picked and chopped
• Bunch coriander, chopped
• Handful of salted, roasted peanuts
• Handful pomegranate seeds
• 1-2 limes, zest and juice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Extra Virgin olive oil

1. Preheat the oven to 180°C. Season the duck and roast in a tray for an hour.
2. While the duck is cooking, chop your watermelon into big chunks and add to a large salad bowl big enough to contain the whole salad.
3. Add the chopped spring onions, red chilli and chopped herbs.
4. Add the peanuts and pomegranate seeds (as many as you wish to balance the rest of the salad) and combine well.
5. Combine the juice of 1-2 limes (depending on how juicy they are!) and the zest in a jam jar. Add almost the same measure of extra virgin olive oil, but a touch under so its more ‘limey’.
6. Add the soy, sesame and some seasoning. Place the lid on the jam jar and shake well to combine. Taste and adjust to your liking. The last thing you want to do is add a bad dressing to your wonderful salad!
7. When the duck is ready, quickly shred the meat and crispy skin. It cools quickly so in order to maintain the hot/cold vibe you’re trying to create here, pop it back in the oven for a final blast of heat to warm.
8. 
9. Once hot, add the shredded duck quickly to the salad bowl and coat the salad and duck liberally in the dressing and combine well.
10. Serve immediately!

I served mine with a nice fresh rocket and cucumber salad and some homemade coconut flatbreads. But this is still a good and healthy meal in itself. A few chunky roasted croutons would not go a miss here however. Just sayin.