Tomato-Melon Salad with Grapefruit and Coriander

Ingredients

• 2 Organic lemons
• 1 vanilla pod
• 1 tbsp honey
• 4 tbsp olive oil
• Sea salt
• Pepper
• 2 Grapefruits
• 3 tomatoes
• 300 g watermelon flesh
• 1 Red Onion
• 4 stalks coriander

Instructions

1. 1.

   Wash the lemons hot, pat dry, peel one lemon's zest into fine strips, then juice both fruits. Simmer the lemon juice with zest, scraped vanilla bean and honey in a pot for about 4 minutes. Stir in the oil and season with salt and pepper. Peel the grapefruits, removing all white pith, separate the segments and optionally halve them again. Wash the tomatoes, halve and slice into thin wedges or pieces. Slice the watermelon into rounds or bite‑sized chunks.

2. 2.

   Peel, halve and slice the onion into fine strips. Rinse the coriander, shake dry and pluck the leaves. Combine watermelon, grapefruit, tomatoes, onion and coriander in a bowl and toss with the dressing. Divide onto four plates and serve.