A lovely cocktail hour snack.
- 12 1-inch squares of seedless watermelon
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Maldon salt
- 3 tablespoons balsamic vinegar
Preparation time 20mins
Cooking time 20mins
Using a small melon baller, carve a half circle from one side of each melon cube.
Place the cubes on a plate and drizzle with the olive oil. Sprinkle with the sea salt.
Using tongs, transfer the watermelon to a serving platter, cavity up. Divide the balsamic vinegar between the cavities and serve.