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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 44 - Pickled Watermelon Salad

Blue Team

Pickled Watermelon Salad

Serves 8


1.5kg grams watermelon

275ml apple cider vinegar

1 cup white sugar

500ml water

zest and juice 1 lime

1 tbsp mustard seeds

1 tbsp coriander seeds

1 star anise

125ml extra virgin olive oil

1 tbsp dried oregano

1/2 red onion, peeled and thinly sliced

4 radishes, quartered

2 tsp finely chopped chives

2 tsp finely chopped parsley

1 tbsp torn, mint

salt and pepper, to taste


  • To prepare the watermelon, peel outer layer of skin. Cut rind into 1.5cm cubes and set aside. Cut remaining pink flesh into 2.5cm cubes and set aside in the fridge.
  • Place 250ml vinegar, sugar, 2 tbsp salt, water, lime zest, mustard seeds, coriander seeds and star anise in a saucepan and set over high heat. Bring to a boil then remove from heat and allow to cool for 10 minutes. Pour over watermelon rind and set aside in the fridge to pickle for at least one hour.
  • To make the dressing, place lime juice, remaining 25ml apple cider vinegar, olive oil, dried oregano and 2 tablespoons pickling liquid into a bowl and whisk to combine. Set aside.
  • To serve, place some cubes of watermelon and pickled rind on a plate. Scatter over onion, radish and herbs. Season with salt and pepper and drizzle with dressing.