INDIA
Chef and cookbook author
Romy Gill has shared her simple
recipe for watermelon salad.
Romy will be appearing at the
Speakers’ Corner at the National
Geographic Traveller Food
Festival to talk about her book,
Zaika: Vegan Recipes from India.Tarbuj ka salad
SERVES: 4 TAKES: 5 MINSINGREDIENTS
1 small watermelon, halved
1 lime, juiced (if you don’t
have a lime, use the juice of
½ lemon)
½ tsp sea salt (substitute with
chaat masala or mango
powder, if you have these
to hand)
2 tsp fresh mint, chopped
½ tsp black pepper, crushed METHOD
Mix all the ingredients
in a bowl and serve.
It’s refreshing, delicious
and very simple to make.* A booking fee of £2.24 applies. Tickets include entry to the festival for one day only, including access to all interviews, sessions and demonstrations.
Limited availability. Tickets are non-refundable; however, should the event be cancelled due to UK government advice regarding the
coronavirus (Covid-19 outbreak), all ticket-holders will be refunded within 14 days of the government’s announcement.#STAYINSPIRED
FOODFESTIVAL.NATGEOTRAVELLER.CO.UKWith dishes from around the world, there’s plenty to
delve into at our Food Festival. To help you stay inspired,
here’s five ways to get the most out of watermelonFIVE WAYS WITHWatermelon
VENEZUELA
A cross between a fruit salad and a punch,
tizana is a mix of fruits — watermelon, melon,
pineapple, grapes, bananas, apples and really
any other fruit that comes to hand, peeled and
chopped and then mixed with orange juice
and a splash of grenadine. Add a handful of ice
and keep in the fridge.GHANA
Ghanian markets are usually full of the fruit in
the summer, so watermelon lemonade is very
popular. Made with plenty of lemons,
it’s wonderfully refreshing. Blend the
watermelon and add lemon juice, strain and
add sugar syrup to taste, then chill in the
fridge. Serve over ice; it can even be served in a
watermelon half.CYPRUS
A typical Cypriot summer evening meal
is grilled halloumi served with cubed
watermelon; grill the cheese for two minutes
on each side until golden then add toasted
pine nuts, torn mint leaves and a squeeze of
lime juice.TURKMENISTAN
Watermelon is so popular in Turkmenistan
that it even has its own national holiday,
Melon Day, which takes place every August. A
popular accompaniment to tea is watermelon
jam, which is often served on toast. It’s made
from pureed watermelon, lemon juice, sugar
and pectin: boil and store in sterile jars.IMAGES: CHARLIE RICHARDS; ROSALIND ATKINSON. FOOD STYLING: ANGELA R
OMEO
Watermelon is a perfect summer
ingredient: colourful and refreshing, it looks
amazing and is great for cooling down. At
our next Food Festival, we’ll be showcasing
plenty of dishes with a global outlook — you
can broaden your palate stall by stall in our
exhibitor space, plus catch demonstrations
and talks. For now, we’ve gathered together
some of our favourite international
watermelon dishes to inspire you.GET YOUR
TICKET
NOW FOR£10*