Light, crisp and filled with colour – we can’t say no to these two fresh dishes

Pilchard frikkadel salad
SERVES 4

INGREDIENTS
6 tbsp oil
½ onion, finely chopped
½ green pepper, diced
1 garlic clove, minced
1 tin pilchards, deboned and sauce discarded
Zest of 1 lemon
¾ cup flour, sifted
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp brown honey
2 cups mixed salad leaves
1 cup exotic tomatoes
½ cucumber, halved, cored and sliced
1 red onion, thinly sliced
1 tsp sesame seeds

METHOD
1. Heat the oil in a pan over medium-high heat. Fry the onion for 3 minutes until softened, then add the pepper and garlic, frying until tender.
2. Place the onion mixture in a large bowl and add in the pilchards, lemon zest and flour. Mix until well combined. Roll the mixture into rough 5 cm balls.
3. Heat some oil in a non-stick pan over medium heat and cook the frikkadels until browned all over. Season with some salt and set aside for serving.
4. In a small bowl, whisk together the apple cider vinegar, olive oil and honey, and season to taste.
5. Toss the salad leaves, exotic tomatoes, cucumber and onion with the dressing, and transfer to a serving platter. 
6. Top with frikkadels, sprinkle over the sesame seeds and serve.

Watermelon with baked ricotta and mint oil
SERVES 4

INGREDIENTS
For the baked ricotta
250 g ricotta
1 egg
2 tbsp olive oil
For the mint oil
¼ cup olive oil
½ tsp salt
Handful mint, leaves picked
To assemble
1 watermelon
Juice of 1 lemon
Handful mint, extra

METHOD
For the baked ricotta
1. Preheat the oven to 180C. Line a 10 cm baking tin with baking paper.
2.  Mix together all the ingredients and season to taste. Pour the mixture into the tin and bake for 30 minutes or until golden on top.
3. Allow to cool, then remove from the tin and cut into slices.

For the mint oil
1. Heat the oil and salt in a small pot. Add most of the mint and turn off the heat.
2. Allow to cool completely, then blend. Add the remaining mint leaves.

To assemble
1. Slice the watermelon into triangles and arrange on a platter with the baked ricotta.
2. Drizzle with mint oil and lemon juice, then scatter over the extra mint leaves to serve.