Open watermelon sandwich

6 servings Prep: 10 mins, Cooking: 1 hr
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A simple slice of watermelon to substitute the bread.

By Food24 January 16 2014
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Ingredients (10)

500 g baby tomatoes — halved
100 ml fresh chillies — 573
½ tsp salt
½ tsp black pepper — freshly ground
2 tsp sugar
1 Tbs vinegar — balsamic
900 g watermelon
200 g feta cheese — crumbled
100 g pistachio nuts, shelled
fresh mint — handful, torn
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Roasted tomatoes:

Mix the tomatoes, olive oil, salt, pepper and sugar together and roast in a pre-heated oven at 180°C for one hour.

Take out of oven, sprinkle with balsamic vinegar and let it cool down.

Taste for seasoning. You will want to serve it with the watermelon at room temperature.

To assemble:

Place a slice of watermelon on a plate as the base of your dish and add a few tomatoes on top.

Crumble some feta over the dish, top with pistachios and finish with a few mint leaves – sprinkle with a few drops of the balsamic-tomato juices.

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.

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