A starter of tequila-macerated watermelon, pickled rind, Kalamata olives and dukkha, straight from the Rampsbeck kitchen.
Tequila is a wonderful spirit to use in cooking as it has so much flavour. For the maximum effect, macerate the watermelon in the tequila for 24 hours.
This recipe uses the melon rind to make a fantastic pickle accompaniment to serve in salads, sandwiches or wraps. And the tequila left from macerating the watermelon makes a wonderful margarita…