Clean Eating| Recipes

If you try one thing, make it…
pickled spiced watermelon

Sugary, juicy and mouthwatering, blush-pink watermelons were made for warmer weather. Give yours a tropical twist with our recipe for southern-flavoured sliders, featuring our new spicy pickled take on the traditionally sweet fruit

Sugar, spice and
everything nice

For a sensational accompaniment to the sweet, smoky flavours of the Deep South, try our pink spiced watermelon pickles. They’re a traditional way to use up the unwanted rind of one of summer’s – and the southern states’ – best-loved natural treats. Fresh watermelon rinds are sliced and pickled with a blend of aromatic spices and jarred by hand, ready for you to throw into your picnic basket. Serve with sizzling barbecued meats, or mix into a hot corn salsa – as seen in this recipe from M&S chef Jon Jones.

Recipe: Halloumi sliders with charred corn and
spiced watermelon pickle salsa

HALLOUMI SLIDERS WITH CHARRED CORN AND SPICED WATERMELON PICKLE SALSA recipe

Ready in 30 minutes, plus cooling
Makes 9

Ingredients

250g pack halloumi, cut into 9 x 1cm slices
1 tsp olive oil
1 x 9-pack mini bun selection

For the salsa:
1 corn on the cob
½ red onion, finely chopped
1 red chilli, deseeded and finely chopped
½ ripe avocado, peeled, stoned and diced
Juice of 1 lemon
½ x 25g pack fresh coriander, chopped
½ x 473g jar pickled pink spiced watermelon
pickles, finely chopped

Method

To make the salsa, add the corn on the cob to a pan of boiling water and cook for about 10 minutes, until the kernels are just tender. Drain and leave to cool.
Carefully slice the kernels from the cob. Heat a frying pan until hot, and dry-fry the kernels until toasted. Leave to cool. Mix together all the ingredients for the salsa.
Heat a griddle pan to very hot. Brush the halloumi slices with the oil and griddle for 1 minute on each side.
Cut the buns in half and warm on the griddle. Fill each bun with a slice of halloumi and a generous pile of salsa, and serve immediately.