Photograph by David Munns
On a hot day, you want to eat well without spending most of it in the kitchen – and that's the mentality behind pretty much all the recipes in Anne Sijmonsbergen's Eivissa: The Ibiza Cookbook.
"This is the salad to make on Ibiza's dog day afternoons," the author says of this first recipe. "Simple and fast, it's a real refresher: cool, sweet, salty and slightly acidic all at once – perfect."
- ½ red onion, sliced paper thin
- 500g watermelon flesh, cut into chunks
- 4 tomatoes (a combination of red, green, orange and yellow), cut into eighths
- 60g pitted black olives
- Handful basil leaves, cut into ribbons
- 120g soft goat's cheese
- Extra virgin olive oil, for drizzling
- Dash sherry vinegar, to serve
- Salt and black pepper
- Slice the onion, place the slices in a bowl of ice-cold water, and leave them to soak for 15 minutes.
- Drain them, then pat dry with kitchen paper.
- Toss together the fruit, olives and basil.
- Crumble the goat's cheese over the top, drizzle with olive oil, a dash of sherry vinegar and season to taste.
Taken from Eivissa: The Ibiza Cookbook by Anne Sijmonsbergen (HarperCollins, £20). Photography by David Munns.