We had the final barbecue of the season about a month ago. On the menu, grilled harissa chicken legs, made with a hastily prepared harissa paste when my tube ran out. A stew of broad beans and pumpkin made also well seasoned with harissa from a Sheridan Rogers recipe for the vegetarians and the table and cous cous.
Dessert was the remarkable part, a simple salad of watermelon and lemon balm.
Watermelon Salad with Lemon Balm
Adapted from Flavors or Morocco by Ghillie Bassan
Serves 4-6
1.5 kg of seedless watermelon
2 tsp white sugar
2-3 tablespoons of orange blossom water
A small bunch of fresh lemon balm
Remove the skin from the watermelon and cut into bit size cubes and place in a serving bowl. Add the sugar to the orange blossom water and stir until the sugar has dissolved Pour the mixture over the watermelon, mix gently then cover the bowl and leave to chill in the fridge for about an hour.
Toss the watermelon again before serving, and scatter the lemon balm leaves over the top.
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