Makes 750ml
500ml watermelon juice
½ lemon, zested and juiced
3 oranges, zested and juiced
1 ½ garlic cloves, peeled and smashed
½ tsp cumin seeds, toasted
Pinch curry leaves (optional)
1 tsp sumac powder
½ tbsp raw sugar
100ml red wine vinegar
1 tbsp Dijon mustard
¼ cup frozen raspberries, crushed
200ml olive oil
Sea salt
In a mixing bowl, place the ingredients together, except the olive oil. Whisk together.
Whisk in the oil and finish the seasoning with sea salt. Allow to stand to infuse for two hours before using.
Great dressed with a salad of diced avocado, asparagus, watermelon, feta, tea-soaked sultanas, pine nuts and baby cos lettuce.
Watermelon vinaigrette
AdvertisementAdvertise with NZME.