- Olive oil
- Thick natural Greek yoghurt (if you do not have Greek yoghurt, strain some regular yoghurt in a sieve or cheese cloth)
- 100 g walnuts
- 2 tbsp cane syrup + at least as much for garnishing
- A spoonful of butter
- Icing sugar
First prepare the nut caramel from syrup, butter and nuts. For that melt the butter in a pan, add the syrup and nuts, and let it become brown over low heat (butterscotch-coloured caramel is just right). Pour the nut mixture on parchment and let cool. Then crumble the nuts out of the cooled mixture – which is quite sticky and terribly tasty! You can prepare the watermelon either in a regular frying pan, in a pan on a grill or in a grill oven tray. I do not recommend using a grill grate, as all the wonderful juice will be lost.
Cut the watermelon either into triangles or any other shapes you like, about 3 cm in thickness. Clean from seeds. Heat some olive oil in a pan. Sprinkle some icing sugar on the watermelon pieces and grill or fry from both sides for about a minute or two. Remove and put on a plate, cover with a good helping of thick Greek yoghurt and some nut caramel. Garnish with a drizzle of syrup.