Created by John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, this Watermelon with Kohlrabi and Whipped Ricotta recipe with Dill and Spinach Green Oil pairs sweet, juicy watermelon with crisp kohlrabi and silky whipped ricotta, finished with a fresh watermelon vinaigrette and vibrant green oil. Made with Little Olive Oil Kalinjot Pure extra virgin olive oil, it's a colourful late-summer recipe that's ideal for summer entertaining, relaxed lunches or an elegant seasonal starter.
Why We Love John Gionleka's Watermelon Recipe
Sweet watermelon, creamy ricotta, and crisp kohlrabi create a lovely balance of flavour and texture, while the watermelon vinaigrette adds freshness and the dill and spinach green oil brings a vibrant herbal finish. Little Olive Oil Kalinjot Pure extra virgin olive oil brings the elements together beautifully, making this a fresh, colourful choice if you're looking for a summer watermelon recipe, a late-summer starter, or restaurant-inspired vegetarian dishes to make at home.
How to Make Watermelon with Kohlrabi and Whipped Ricotta
Remove the skin and white rind from the watermelon and cut the flesh into neat triangles or even-sized pieces. Reserve the best-shaped pieces for serving, and collect 50–70ml of juice from the watermelon trimmings for the vinaigrette. Chill the prepared watermelon until needed.
To make the whipped ricotta, place the ricotta, lemon zest and black pepper in a food processor or mixer. Blend until completely smooth, light and creamy. Taste and add a small pinch of salt if required. Transfer to a piping bag and refrigerate while you prepare the remaining elements.
For the watermelon vinaigrette, place the vinegar, mustard, reserved watermelon juice and a little salt in a bowl or jug. Blend with a hand blender, slowly pouring in 60ml Little Olive Oil Kalinjot Pure extra virgin olive oil until smooth and lightly emulsified. Add a pinch of black pepper, taste, and adjust the seasoning as needed. Keep chilled until required.
To make the dill and spinach green oil, bring a saucepan of water to the boil and prepare a bowl of iced water alongside it. Add the dill and spinach to the boiling water and blanch for 20–30 seconds.
Immediately transfer the herbs to the iced water to stop the cooking and preserve their vibrant green colour. Drain thoroughly, then squeeze out as much excess water as possible.
Place the blanched dill and spinach in a blender with 150ml Little Olive Oil Kalinjot Pure extra virgin olive oil and a small pinch of salt. Blend until completely smooth and vibrant green, then strain through a fine sieve.
To serve, pipe or spoon the whipped ricotta neatly onto each plate. Arrange the chilled watermelon alongside it, layering the pieces with very thin slices of kohlrabi.
Spoon a little watermelon vinaigrette around the fruit and drizzle over the dill and spinach green oil. Finish with toasted breadcrumbs over the ricotta and garnish with micro herbs.
Watermelon with Kohlrabi and Whipped Ricotta Recipe Info
Details
Dish: Starter, light lunch or refreshing final course
Diet: Vegetarian
Serves: 4
Prep: 30–35 minutes
Cook: Approximately 1 minute
Total: Approximately 35 minutes
Ingredients
For the watermelon:
- About 1kg watermelon
- Kohlrabi, peeled and very thinly sliced, to serve
For the whipped ricotta:
- 300g fresh ricotta
- Finely grated zest of 2 lemons
- ½ tsp black pepper, or to taste
- Small pinch of salt, if needed
For the watermelon vinaigrette:
- 20ml vinegar
- 1 tbsp mustard
- 50–70ml fresh watermelon juice, reserved from the trimmings
- 60ml Little Olive Oil Kalinjot Pure extra virgin olive oil
- Salt, to taste
- Small pinch of black pepper
For the dill and spinach green oil:
- 30g fresh dill
- 50g spinach
- 150ml Little Olive Oil Kalinjot Pure extra virgin olive oil
- Small pinch of salt
To finish:
- Toasted breadcrumbs, as required
- Micro herbs, to garnish
Nutrition
Estimated per serving
Calories: approximately 410 kcal
Protein: approximately 9g
Carbohydrates: approximately 23g
Dietary Fibre: approximately 3g
Total Sugars: approximately 16g
Fat: approximately 33g
Saturated Fat: approximately 8g
Sodium: approximately 300mg
Vitamin C: approximately 30% DV
Iron: approximately 8% DV
Calcium: approximately 15% DV
Nutrition is an estimate and will vary depending on the amount of green oil, vinaigrette, breadcrumbs and garnish used when serving.
A Little More About This Watermelon, Kohlrabi and Whipped Ricotta Recipe
Ingredient Guide
Watermelon brings natural sweetness and freshness to the dish, while thinly sliced kohlrabi provides a crisp contrast to the soft fruit and creamy ricotta. Whipping the ricotta with lemon zest and black pepper gives it a light, smooth texture, while the dill and spinach green oil adds freshness and vivid colour. Little Olive Oil Kalinjot Pure extra virgin olive oil is used in both the green oil and watermelon vinaigrette, helping bring the dish's flavours together.
Prep Tips
Keep the watermelon well chilled before assembling the dish so it stays firm and refreshing. Don't discard the watermelon trimmings when cutting your portions; collect their juice for the vinaigrette. When blanching the dill and spinach, keep the cooking time very short and transfer the herbs immediately to iced water to help preserve their bright green colour. Squeeze them thoroughly before blending to remove as much excess water as possible. The whipped ricotta, watermelon vinaigrette and green oil can all be prepared ahead and refrigerated separately, leaving just the final assembly to do before serving.
Ingredient Swaps
If kohlrabi is unavailable, very thinly sliced radish can provide a similarly crisp contrast to the watermelon. A smooth fresh curd cheese can be used in place of ricotta, while parsley or basil could be used instead of dill for a different style of green oil.
Serving Suggestions
Serve Watermelon with Kohlrabi and Whipped Ricotta as a refreshing summer starter or light lunch, either on its own or alongside grilled vegetables, fresh salads, crusty sourdough or simply cooked fish. It can also make a refreshing savoury final course after a long summer lunch when you want something lighter than a traditional sweet dessert.
