Ingredients:
1 duck breast
mint
coriander
parsley
chives
100g fresh watermelon diced
75g fresh pistachios shelled and roasted
2 tbsp chermoula (a Middle Eastern pesto)
3 tbsp lemon juice
5 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
Method:
Over a low flame, cook seasoned duck breast, skin side down until crisp and rendered, turning once to
seal flesh, and allow to rest for ten minutes.
Pick herbs into mixing bowl, add watermelon and sliced duck breast, and all remaining ingredients.
Mix lightly and serve.