Watermelon fennel salad on a buckwheat ricotta waffle

The crisp sweetness of the watermelon fennel salad, with the hints of aniseed from the fennel, is complemented beautifully by the nutty crunchy yet creamy ricotta waffles.

The watermelon fennel salad

This watermelon fennel salad delivers the dominant flavours of this dish. While the waffles add a wonderful textural contrast, as well as a nutty creamy background, the flavour focus is on the salad.

Watermelon is a very versatile fruit. It is a fruit that can bring sweetness and texture without dominating the flavour, like, say, a mango would. So, where is the flavour coming from? It is the fennel that contributes complexity of flavour to this watermelon fennel salad. Especially that unmistakable anise character.

The buckwheat ricotta waffles

If you have had a good look around delectabilia, you will have noticed quite many waffle recipes. Some use baking powder as a leavening agent, some yeast. There is even a banana, walnut, and cacao nib sourdough waffle recipe. These buckwheat ricotta waffles add extra lightness to the baking powder method by folding whipped egg whites into the batter.

The nuttiness of the waffles come from buckwheat. See the Buckwheat Crepes recipe for more information on buckwheat. Or learn more about that highly nutritious grain.

A small portion would make a great appetiser, but it also makes a satisfying meal in itself.

Watermelon fennel salad on a buckwheat ricotta waffle

Course: Main Course, Salad

Cuisine: Mediterranean Inspired

Keyword: buckwheat, fennel, ricotta, salad, waffles, watermelon

Servings: 5 people

Author: Steve Paris

The crisp sweetness of the watermelon fennel salad, with the hints of aniseed from the fennel, is complemented beautifully by the nutty crunchy yet creamy ricotta waffles.

Print Recipe

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Ingredients

Watermelon and fennel salad

• 2 cups watermelon seeded and diced
• 2 fennel bulbs
• 2 tsp sesame seeds
• 2 Tbsp extra virgin olive oil
• 2 Tbsp rice vinegar
• 1/2 cup fresh parsley finely chopped
• 1/4 tsp salt
• 1 tsp dijon mustard

Buckwheat and ricotta waffles

• 250 g ricotta cheese
• 1 cup plain flour
• 1 cup buckwheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 4 eggs separated
• 4 Tbsp butter
• 1 1/2 cups milk
• 1/4 cup fresh parsley finely chopped

Green salad

Instructions

Watermelon and fennel salad

• Add the olive oil, vinegar, parsley, salt, and mustard to a jar shake well.
• Shave the fennel bulbs using a mandoline.
• Add the dressing to the shaved fennel, stir to coat all the fennel, and allow to sit for at least 30 minutes in the refrigerator.
• Toss the watermelon pieces and sesame seeds with the fennel and dressing.

Buckwheat and ricotta waffles

• Melt the butter and set aside to cool a little.
• In a large bowl, whisk together the milk, egg yolks, and ricotta.
• In another bowl, whisk together the plain flour, buckwheat flour, baking powder, baking soda, paprika, salt and pepper.
• Whisk the flour mixture into the ricotta milk and egg mixture. Then stir in butter and parsley.
• In a medium sized, very clean and dry bowl, beat the egg whites until firm peaks form.
• Fold the egg whites into the batter.
• Use vegetable oil spray to coat the waffle iron, and make the waffles according to the waffle maker’s instructions.

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