We couldn’t be happier that this wonder fruit is finally back in season. Incorporate it into your dinner by making this lovely watermelon salad. The chicken and couscous will bulk it up, helping you feel full.
SERVES 4 // COOKING TIME 30 min
1 tbsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
1 cup double-cream yoghurt
Handful mint, chopped
3 tsp salt
1 cup couscous
1 tbsp olive oil
4 chicken breast fillets, sliced
1 tbsp butter
300g watermelon, seeded, flesh cubed
100g cherry tomatoes, halved
1 red onion, peeled and sliced
1. Finely grind the seeds with a mortar and pestle. Mix with yoghurt, mint and 1 tsp salt.
2. Place couscous and 2 tsp salt in a bowl and pour 1 cup boiling water over. Cover with cling film and set aside.
3. Heat oil and fry the chicken over high heat for 5–7 minutes, until cooked. Add butter, then remove from the heat.
4. Mix the chicken, couscous, watermelon, tomatoes and onion. Serve with yoghurt dressing.